Charred sweet corn adds texture and great flavor to this easy Corn Guacamole. A fresh and festive choice for your appetizer menu.
- 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