Charred Corn Guacamole

The only thing better than guacamole? Guacamole with sweet, smoky charred corn and freshly fried chips. This is a summertime essential and you need it on repeat. Whether you're hosting a backyard hang, heading to a picnic, or just need a snack that hits every time, this Charred Corn Guacamole brings big flavor, bright vibes, and the perfect mix of creamy, tangy, and crunchy.

Why I Love This Recipe

I’ve made a lot of guacamole in my day, but this one is something special. The corn gets just the right amount of char on the grill, which adds this smoky sweetness that takes things to the next level. The creamy avocado balances it all out, and the Dalkin&Co Chile Lime seasoning gives it that punchy, citrusy heat I’m obsessed with. And don’t even get me started on the chips, once you make them fresh, there’s no going back to store-bought. This whole situation screams summer snack board, Taco Tuesday upgrade, or Friday night margarita moment.

Ingredients & Substitutions

• Avocados
• Lemon
• Lime
• Jalapeño
• Fresh corn
• Olive oil
• Dalkin&Co Chile Lime Seasoning
• Flaky sea salt
• Black pepper
• Corn tortillas
• Vegetable oil

*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: Remove the chips from the oil and transfer to a paper towel. Sprinkle with seasoning and salt 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, seasoning 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

• If you're short on time, use high-quality store-bought chips, but fresh is always best. Chica's is my fav store bought brand!
• No grill? Use a cast iron pan to char the corn on the stovetop.
• Want extra heat? Leave some seeds in the jalapeño or add a dash of hot sauce.
• Don’t skip both the lemon and the lime, the combo gives the guac its signature brightness.
• Guac is best fresh, but if you need to make it ahead, press plastic wrap directly onto the surface to help prevent browning.

FAQs

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