Grilled Corn Guacamole

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Tired of the same old guacamole? Jazz it up with grilled corn! Adding a pop of freshness, sweetness, and smoky flavor, Grilled Corn Guacamole is the new evolution in snacking! Easy to make and perfect as an appetizer or snack, this is a terrific recipe for anyone with a grill!

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Guacamole is good, but Grilled Corn Guacamole is way better! I can’t get enough of this guacamole, and it is hands down my favorite kind of guacamole. The charred corn just adds so much more to humble guac, and when you see how easy it is to make, it’ll surely become your favorite, too!

Using ripe avocados is key, and let me tell you, avocados are the bane of a chef’s existence. When I was a full-time chef, I’d have to deal with avocados that were too hard, too soft, or brown in the middle. Sourcing the best avocados was hard! Fortunately, as a home cook, you can pick good-quality avocadoes from the store and give them 2-3 days to get perfectly ripe on the counter and then use them.

Chef’s tip – Look for avocados that are longer and skinnier vs. those that are round and chubby. The stones in the narrower avocadoes are smaller, so you’ll get more edible fruit!

Ingredients

• Corn – Corn on the cob, just 1.
• Avocados – 4-5 good-sized avocados. Make sure they’re ripe.
• Garlic – Fresh garlic cloves.
• Red Onion – Finely diced.
• Cilantro – Fresh cilantro; chopped.
• Jalapeno – Remove the seeds and chop finely.
• Lime – A good squeeze from a fresh lime.
• Salt and pepper – To taste.
• Cotija cheese – Optional garnish.

How to Make Grilled Corn Guacamole

1. Preheat the grill to medium-high heat. Once it’s hot, lightly spray or rub the cob of corn with some oil. Grill the corn until it gets a toasty appearance, which usually takes about 3-4 minutes per side.
2. Peel the avocados and remove the seeds. Place the flesh in a large bowl and mash it up using a fork or a potato masher.
3. Add the garlic, chopped red onion, chopped cilantro, a squeeze of lime juice, salt, and pepper to taste. Don’t forget to throw in the grilled corn niblets that you prepared earlier.
4. Mix all the ingredients thoroughly. Perform a taste test and adjust the seasoning as needed. Your Grilled Corn Guacamole is now ready to serve!

How to Cut Niblets from a Cob

After grilling, let the corn cool down a bit. Place the cob upright on a cutting board and use a sharp knife to slice downward, cutting the niblets off the cob. Make sure to get as close to the cob as possible to get all those juicy niblets!

Chef Jenn’s Tips

• Use ripe avocados for the best texture and flavor.
• Want to kick up the heat? Leave some seeds in the jalapeno.
• Fresh lime juice makes a big difference; avoid using bottled lime juice if possible.
• Serve immediately to enjoy the full flavors, but if you have to wait, keep the avocado pit in the bowl to help prevent browning.

Recommended

Make It A Meal

This guacamole isn’t just a dip; it’s versatile enough to be a part of your main course. Spoon some onto your chicken tacos, mix it into a vibrant salad, or even use it as a topping on a grilled burger. Don’t forget those crispy tortilla chips and a side of salsa to make it a full Mexican feast! I also love serving Grilled Corn Guacamole with other snackables like saucy wings. I also love making a meal out of snackables and pairing this easy different guacamole recipe with sausage balls without Bisquick!

Storage

Leftover Grilled Corn Guacamole can be stored in an airtight container in the fridge for up to 2 days. To keep it from browning, place a piece of plastic wrap directly on the surface before sealing the container. Unfortunately, this guacamole doesn’t freeze well, so it’s best to enjoy it while it’s fresh.