Roasted Corn Guac
A delicious guacamole with charred bits of sweet corn. Perfect for serving a crowd!
Servings Prep Time
8people 15minutes
Cook Time
Servings Prep Time
8people 15minutes
Cook Time
  • 3ears cornshucked from husks
  • 6whole avocadossmall
  • 1whole tomatolarge diced
  • 2cloves garlicfinely minced
  • 2tablespoon jalapeñofresh diced
  • 1whole lime
  • 1/2teaspoon salt
  • 1/4teaspoon cuminground
  • 1/2cup cilantrochopped
  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.

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