Layered Corn Guacamole

Layered Corn Guacamole is an essential part of Outdoor Movie Night!

Layered Corn Guacamole from Outdoor Movie Night

It’s layers of guacamolepico de gallo and corn with a squeeze of lime juice on top!! Serve it up with freshly fried tortilla chips and call it a day. They make for the perfect appetizer for any outdoor entertaining moment because you can grab it, walk around, mingle, sip on some champagne and have the best day ever!!

This was our star appetizer for our outdoor movie night and it was GLORIOUS!! More outdoor movie night fabulousness coming your way tomorrow because it’s my FAVORITE new party!!

Layered Corn Guacamole from Outdoor Movie Night


Layered Corn Guacamole

Layered Corn Guacamole


    For the Guacamole
  • 3 ripe Hass avocados
  • 1/3 cup finely chopped red onion
  • 3 tablespoons freshly chopped chives
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • 2 teaspoons finely chopped jalapeño
  • Kosher salt and freshly cracked black pepper to taste
  • For the Pico de Gallo
  • 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
  • 1/2 large white onion, finely diced (about 3/4 cup)
  • 1 to 2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • For the Corn
  • 4 corn on the cob
  • lime wedges
  • kosher salt and freshly cracked black pepper


    For the Guacamole
  1. Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
  2. Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
  3. For the Pico de Gallo
  4. In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
  5. Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.
  6. For the Corn
  7. Slice the kernels off the cobs and set aside.
  8. To assemble
  9. Place equal amounts of the guacamole in the bottom of 10 small mason jars. Next, layer on equal amounts of pico and top with the corn kernels. Add a wedge of lime and season with salt and pepper. Serve with tortilla chips.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. Well those are delicious looking! The new site is GORGEOUS! LOVE IT!

    Have a wonderful week! xo

  2. First of all, your site is so pretty!!! Clean and bright and fun and hurray! Second, I am utterly jealous that it’s warm enough for you to have Outdoor Movie Night AND that it’s warm enough for short sleeves! And most importantly, these guacamole jars are adorable. 🙂

  3. Gaby – This guacamole looks amazing. I want to smother it all over a burrito!

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