Corn Guacamole Recipe – Mexican Special
This corn guacamole recipe elevates traditional guac by adding smoky guacamole twist with charred or grilled corn kernels folded into creamy avocado. Balancing freshness and bold flavor, this grilled corn guac blends lime, cilantro, onion, and spices for a sensational easy Mexican dip that’s just as good with chips as it is on tacos or grilled meats.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Corn Guacamole Recipe Ingredients :
- 2 ripe avocados
- 1 cup fresh corn kernels (about 2 ears of corn, or you can use frozen corn, thawed)
- 1 small red onion, finely diced
- 1 small tomato, diced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 2 cloves garlic, minced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Prepare the Corn:
Fresh Corn: If using fresh corn, bring a pot of water to a boil. Add the corn kernels and cook for 2-3 minutes until tender. Drain and let cool. If you want a slightly charred flavor, you can also grill or roast the corn before cutting the kernels off the cob.
Frozen Corn: If using frozen corn, follow package instructions to thaw and heat it if necessary. You can briefly sauté it in a pan for added flavor if you prefer.
Prepare the Avocados:
Cut the avocados in half lengthwise and remove the pits.
Sprinkle evenly with cheese, followed by tomatoes, black olives, green onions, and cilantro. Serve alongside tortilla chips for dipping.
Scoop the flesh out of the skins and place it in a mixing bowl.
Mash the avocado with a fork to your desired consistency (smooth or chunky).
Add Flavorings:
Add the diced red onion, tomato, and minced jalapeño (if using) to the bowl with the mashed avocado.
Mix in the minced garlic.
Incorporate the Corn:
Gently fold in the cooked corn kernels.
Season the Guacamole:
Squeeze the lime juice over the mixture. This adds a tangy flavor and helps prevent the avocados from browning.
Stir in the chopped cilantro.
Season with salt and pepper to taste.
Taste and Adjust:
Taste the guacamole and adjust the seasoning or lime juice as needed.
Serve:
Transfer the corn guacamole to a serving bowl.
Garnish with extra cilantro or lime wedges if desired.
Serve with tortilla chips, pita bread, or as a topping for tacos and other dishes.
Recipe Notes:
Use fresh corn if possible—grilling fresh adds sweetness and a smoky kiss; canned or thawed frozen corn works in a pinch.
Adjust char level to taste—light charring brings subtle depth; heavy char amps smokiness and texture.
Serve immediately for optimal texture and freshness; best within 15–30 minutes before oxidation dulls flavor.
