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Roasted Corn Guacamole

Ever since we moved into our new house, we’ve been grilling like crazy. See, we weren’t allowed to have a grill at our apartment, so this is a new treat for us. So, of course, I had to look through my cook books to see what kind of goodies we could whip up with our new grill.

One of my favorite grilled items we’ve made so far is the roasted corn guacamole from the Pioneer Woman herself, Ree Drummond. If there’s one cookbook I’d recommend to everyone, it’s hers. It’s got a ton of recipes that are super comforting and just as easy to make.

guac pic 1

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Ok back to this recipe. Did you see how delicious it looks?! Well, it tastes even better, folks. The corn adds a sweet, yet smoky flavor to the guac. In addition to the corn, it has chunks of tomatoes in it, which adds the texture that you crave in guacamole. And don’t forget the jalapeño. I don’t love spicy foods, so you can trust me when I say this: the guac NEEDS this jalapeño. It helps balance out the entire dish and you only get a hint of the heat. But make sure to leave out the seeds or it will get too hot for you. Of course, if you like the heat, just add the seeds.

Another thing to note about this recipe: it makes a ton of guac. A perfect amount for a gathering or large family, but too much for just the two of us. If you don’t need as much guac as this recipe makes, feel free to halve it.

One last thing before we get to the recipe. Brown quac is such a buzz kill, am I right? So here are a few tips for keeping it fresh and green for a couple days:

  1. Cut the avocados ONLY when you are ready to use them.
  2. When preparing the guac, make sure to squeeze the lime juice directly onto the avocado. The acidity from the lime juice will keep the avocados from turning brown.
  3. When storing the guac, place plastic wrap directly on the guac before you seal it in storage container. See the pic below for a visual.

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Recipe (adapted from The Pioneer Woman):

Print Recipe
Roasted Corn Guac
A delicious guacamole with charred bits of sweet corn. Perfect for serving a crowd!
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 3 ears corn shucked from husks
  • 6 whole avocados small
  • 1 whole tomato large diced
  • 2 cloves garlic finely minced
  • 2 tablespoon jalapeño fresh diced
  • 1 whole lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin ground
  • 1/2 cup cilantro chopped
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 3 ears corn shucked from husks
  • 6 whole avocados small
  • 1 whole tomato large diced
  • 2 cloves garlic finely minced
  • 2 tablespoon jalapeño fresh diced
  • 1 whole lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin ground
  • 1/2 cup cilantro chopped
Instructions
  1. Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
  2. Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon and into a large bowl.
  3. Juice the lime over the avocado.
  4. Combine avocados with corn kernels, diced tomato, jalapenos, minced garlic, salt, and cumin. Stir gently to combine. Don’t over stir! That will make the avocados less chunky and more smooth.
  5. Add cilantro and stir in.
  6. Serve with your favorite corn chips (I love Mission chips the best).
  7. Follow my tips above for best way to store.

Hope you guys enjoy! Let me know how you like it by commenting below!

guac pin 1 with text

16 comments

  1. I made this recipe last week for friends and it was a HIT! Not a bite left when the football viewing was done. We live in a condo w/ no access to a grill. I steamed the corn a little and then finished it on a grill pan to get it nice and charred/smokey. Worked like a charm 😉 thanks Sharon! Love your blog!

    • Ahh I am so glad everyone liked it. Thanks for the awesome tip and for your support! It’s good to know that you don’t have to have a grill to get that char on the corn.

    • Thanks Steph!! Tell her she can subscribe to the blog if she wants updates for everything that gets posted. It’s on the right sidebar 🙂

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  3. Sharon, lovely recipe.

    Where you talk about the lime, you have a misprint. Instead of saying that if you use the lime juice, that it will keep the
    avocados from turning brown, the print says that it will keep the avocados from turning green…. that needs to be changed.

    A few variations, A small dash of celery seeds, either whole
    or ground would add a flavor kick but also as a great anti inflammatory, most notably used against GOUT.

    Also, I grill small vidalia or squatty round sweet onions
    or shallots that have been tossed in olive oil, in a grill pan to allow the flames to get to them, without losing them in the
    grate, just until they are browned, and fragrant.

    Once cool, I cut them into a chewable dice saving as much of the skins as possible for the added quercitin, an excellent
    anti flu, anti cold preventative, and so they don’t dissappear into the guac like your garlic does.

    Its one more fascinatingly sweet but savory crunch to add to your guac, that will also add herbal benefit.

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