Go Back
–+ servings
Print Recipe
5 from 2 votes

Charred Corn Guacamole

Charred Corn Guacamole with homemade chile lime chips is the ultimate summer snack. Creamy, smoky, spicy, and fresh, it’s a total flavor bomb
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: Mexican, Tex Mex
Servings: 6 people
Author: Gaby Dalkin

Ingredients

For the Guacamole

  • 3 ripe avocados
  • 1 lemon juiced
  • 1 lime juices
  • 2 teaspoons chopped jalalpeño
  • 2 ears corn husks and silks removed
  • 1 teaspoon olive oil
  • 1 teaspoon Dalkin&Co Chile Lime Seasoning
  • Flaky salt and pepper to taste

For the Chips

Instructions

  • Make the Chips: Cut tortillas into triangles (about 6 per tortilla). In a heavy-bottomed skillet, heat ½ inch of vegetable oil over high heat until shimmering. Fry the tortilla triangles in batches for about 1 minute per side until golden and crisp.
  • In a small bowl, mix the Dalkin&Co Chili Lime seasoning with the flaky salt. Transfer chips to a paper towel-lined plate and immediately sprinkle with the seasoning mix. Let cool.
  • Char the Corn: Brush corn with olive oil, season with salt and a pinch of Dalkin&Co Chili Lime. Grill over medium-high heat for 3 minutes per side until lightly charred. Let cool slightly, then cut kernels off the cob.
  • Make the Guacamole: In a large bowl, combine avocados, lemon juice, lime juice, jalapeño, Dalkin&Co Chili Lime, salt, and pepper. Mash to your desired consistency. Fold in the charred corn.
  • Serve immediately with chips.

Notes

I love making my own tortilla chips, but you can also use your favorite from the store or plop this on your favorite tacos.

Nutrition

Calories: 266kcal | Carbohydrates: 26g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 228mg | Potassium: 560mg | Fiber: 8g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 2mg