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Corn guacamole in a white bowl surrounded by tortilla chips.
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Corn Guacamole

Charred sweet corn adds texture and great flavor to this easy Corn Guacamole. A fresh and festive choice for your appetizer menu.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4
Calories: 297kcal


  • 2 ears sweet corn or 1 cup corn kernels
  • 2 teaspoons olive oil or as needed for corn
  • 3 large ripe avocados
  • 1 lime juiced
  • ¼ cup finely diced red onion
  • ¼ cup fresh cilantro leaves chopped
  • 1 tablespoon finely diced jalapeno
  • ¼ teaspoon kosher salt or to taste
  • crumbled cotija cheese optional and to taste
  • tortilla chips for serving


For Grilled Corn

  • Lightly brush the corn cobs with olive oil and grill over MEDIUM-HIGH heat, turning frequently, until charred. Remove from the grill and set aside to cool. Slice the kernels off of the cob and transfer them to a mixing bowl. Alternately, you can cook the corn in a skillet as detailed below.

For Skillet Corn

  • Slice the kernels off the cobs and set aside. Heat 1 tablespoon of olive oil in a skillet over MEDIUM heat. Add the corn and cook, stirring, for several minutes until lightly charred. Remove from the heat and transfer to a mixing bowl. Allow to cool completely before adding to the guacamole.

Make the Corn Guacamole

  • Place the avocados in a medium bowl and squeeze the juice of the lime over the top. Mash with a fork to the desired consistency. Add 1 cup corn, red onion, cilantro, jalapeno, and salt and gently fold together. Transfer to a serving bowl and garnish with a little cotija cheese.
  • Serve with tortilla chips for dipping or as a topping for tacos or burrito bowls.


Calories: 297kcal | Carbohydrates: 22g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 241mg | Potassium: 832mg | Fiber: 12g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 26mg | Calcium: 28mg | Iron: 1mg