Feel free to call me a Guacaholic. I won't be offended because it's absolutely true. As summer is fast approaching, I am ready to fire up my BBQ and get my grill on and make this Charred Corn Guacamole on repeat.
Table of Contents
Why I Love This Recipe
This past weekend I broke out the grill for a little dinner party and whipped up this Charred Corn Guacamole along with some Cowboy Steaks, Grilled Potato Skins and Grilled Chocolate Stuffed Bananas for dessert. Everything was a hit but my favorite dish of the night was the Corn Guacamole, typical. Will I ever tire of anything involving avocado? Probably not! Once upon a time, after I finished recipe testing my avocado themed cookbook, I took a few months off of the most perfect food in the whole wide world, but other than that my avocado obsession it STRONG! Anyways... back to the guac.
The addition of the grilled corn just gave it an extra pop. Every bite you got a little burst of flavor in your mouth and I even got really fancy and made homemade spiced tortilla chips because I'm the hostess with the mostess. You guys will love them!
Ingredients & Substitutions
For the Guacamole
- Hass Avocados
- Lemon
- Lime
- Chopped Jalalpeño
- Corn
- Olive Oil
- Sea Salt and Pepper
- Cumin
For the Chips
- Vegetable Oil
- Small Corn Tortillas
- Garlic Powder
- Hot Paprika
- Salt
*For a full list of ingredients and instructions please see recipe card below.
How to Make Charred Corn Guacamole
Step 1: Cut the tortillas into 6 triangles each.
Step 2: Add the vegetable oil to a heavy bottom pan over high heat, about ½ inch deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
Step 3: Meanwhile, combine the salt, and spices in a small bowl and set aside.
Step 4: Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.
Step 5: Brush the cleaned ear of corn with olive oil and sprinkle with salt. Place onto a heated indoor or outdoor grill and let sit for a 3 minutes or so on each side until slightly blackened.
Step 6: Remove from grill and let cool. Once cool, cut the kernels off and set aside.
Step 7: Combine the avocados, lemon juice, lime juice, jalalpeño, cumin, salt and pepper into a large bowl and mash together with a fork. Add the charred corn and combine.
Step 8: Serve with freshly made tortilla chips.
How to Store Charred Corn Guacamole
You can store this in the fridge in an airtight container for 2-3 days. Make sure to add a squeeze of lime or lemon to avoid discoloration.
Tips & Tricks
I love making my own tortilla chips, but you can also use your favorite from the store or plop this on your favorite tacos.
FAQs
Is it okay to use frozen corn?
Sure! If you cannot find fresh corn on the cob, you can use frozen corn. Use a skillet to get the char on them instead of the grill.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Charred Corn Guacamole
Ingredients
For the Guacamole
- 3 Hass avocados
- ½ lemon juiced
- ½ lime juices
- 2 teaspoons chopped jalalpeño
- 1 ear of corn
- 1 teaspoon olive oil
- sea salt and pepper to taste
- ½ teaspoon cumin
For the Chips
- Vegetable Oil
- 5-6 Small Corn Tortillas
- ½ teaspoon Garlic Powder
- ½ teaspoon Hot Paprika
- 1 teaspoon Salt
Instructions
- Cut the tortillas into 6 triangles each.
- Add the vegetable oil to a heavy bottom pan over high heat, about ½ inch deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
- Meanwhile, combine the salt, and spices in a small bowl and set aside.
- Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.
- Brush the cleaned ear of corn with olive oil and sprinkle with salt. Place onto a heated indoor or outdoor grill and let sit for a 3 minutes or so on each side until slightly blackened. Remove from grill and let cool. Once cool, cut the kernels off and set aside.
- Combine the avocados, lemon juice, lime juice, jalalpeño, cumin, salt and pepper into a large bowl and mash together with a fork. Add the charred corn and combine. Serve with freshly made tortilla chips.
I'm obsessed with charred corn in guac! It gives it such a nice smokey flavor!
Kari
http://www.sweetteasweetie.com
This is AMAZING! I could eat a boat load!
totally in need of this right now!!
This guac is calling my name today!!! Love love love!!
Great flavors!
The corn will blacken slightly as it grills giving the dish a pleasant smoky quality..
This is a genius idea for guac, love the charred corn in there.
Love cumin in my guac and adding the smoky flavor of grilled corn, yummm! Congrats on your photo/feature in LATimes Food, today!
Yummmm!!! This will go well with my potluck!
I love charring corn...and to add to guacamole! Genius! Really reminds me of summer.
And here I was wondering what to do with the over-ripe avocados on my counter! I've only got frozen Trader-Joes roasted corn (no grill, sadly), but it should work. Ever think about sprinkling some whole toasted cumin seeds on it?
This looks simply awesome. Love the idea to add corn!
I LOVE grilled corn in my guacamole!
Cumin is a must in my guacamole. Glad to see I'm not alone.
this is such a great twist on a classic. planning on making it as soon as fresh corn shows up at the market again.