Description
This flavorful twist on classic guacamole features the smoky sweetness of grilled corn paired with creamy avocado, making it the perfect dip for chips or a topping for tacos.
Ingredients
Scale
- 2 ripe avocados, halved and pitted
- 1 cup corn kernels (fresh or frozen, grilled until charred)
- 1 small red onion, diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat. If using fresh corn, grill the corn on the cob for about 10 minutes, turning occasionally until charred. Let it cool before cutting the kernels off the cob.
- In a bowl, scoop out the flesh of the avocados and mash it with a fork until creamy, but still slightly chunky.
- Add the grilled corn kernels, diced red onion, minced jalapeño, lime juice, and chopped cilantro to the mashed avocado. Stir gently to combine.
- Season with salt and pepper to taste. Adjust lime juice or salt as needed.
- Serve immediately with tortilla chips or as a topping for tacos.
Notes
- For a spicier guacamole, leave some seeds in the jalapeño.
- If you want to prepare this ahead of time, store the guacamole in an airtight container and press plastic wrap directly onto the surface to minimize browning.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Cuisine: Mexican
Keywords: grilled corn guacamole, avocado dip, party appetizer, summer recipe