This corn guacamole recipe is a great alternative to your usual guacamole recipe during the corn season. Ready in about 15 minutes, this easy appetizer/dip is a quick and easy way to up your guacamole game. Summer corn is in full swing and we have our easy Mexican street corn, corn salsa, and tomato corn salad on repeat. Today, we are adding a new recipe to the collection of corn recipes with this grilled corn guacamole recipe.
Ingredients
2 ears of corn (1 cup kernels), (see notes)
3 ripe avocados, cut in half
4 tablespoons lime juice, plus more to taste
¼ cup red onion, chopped
¼ cup cherry tomatoes, cut into small pieces
¼ cup fresh cilantro leaves, chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
2 cloves garlic, minced
cojita cheese and a little cumin, sprinkled on top (optional)
Tortilla chips, to serve
Method* Grill corn over medium-high heat until lightly charred making sure to turn it every 2 minutes to ensure even cooking. Remove from the grill and set aside to cool. Cut the kernels off of the cob into a bowl and set it aside.
* Place avocados and lime juice in a large bowl. Using a potato masher or the back of a fork, mash avocados to your liking. Chunky or creamy, whichever you prefer.
* Add in the grilled corn, red onion, tomatoes, cilantro, salt, pepper, cumin, and garlic. Give it a stir. Taste for seasoning and add more if necessary.
* Transfer the guacamole to a serving bowl and sprinkle the top with some cojita cheese and a little cumin, if using. Serve with tortilla chips on the side.