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This corn guacamole recipe is a great alternative to your usual guacamole recipe during the corn season. Ready in about 15 minutes, this easy appetizer/dip is a quick and easy way to up your guacamole game.
Summer corn is in full swing and we have our easy Mexican street corn, corn salsa, and tomato corn salad on repeat. Today, we are adding a new recipe to the collection of corn recipes with this grilled corn guacamole recipe.
Why Should You Make This Recipe?
- Next level guacamole: We all know that guacamole is delicious, but when you add charred and smoky grilled corn kernels into the dish it is a whole other level of deliciousness.
- Easy to make: You can prep everything while the corn is grilling. The whole process from start to finish takes about 15 minutes and it requires no special equipment.
- Special diet friendly: Have guests who are following a gluten-free, vegetarian, or vegan diet? No problem. This vegan corn guacamole recipe checks all the boxes for most diets.
- Corn: You’ll need 2 ears of corn, which yields about a cup of corn. During the summer time we grill the corn as it adds a nice smoky flavor to the overall dish. However, you can use canned corn (drained) and frozen corn (thawed) as well.
- Avocados & Lime Juice: Use medium-size ripe avocados and be sure to mash them with lime juice both for flavor and making sure that they will stay bright green.
- Red onion: We love the sweet flavor of chopped red onion but green onions would also work.
- Tomatoes: The small size of cherry tomatoes works best, but other tomatoes work, too. Don’t have any on hand? No problem, just omit using it.
- Cilantro: Chopped fresh cilantro is a classic ingredient in any guacamole recipe but if you are not a fan simply omit using it.
- Seasonings: You’ll need ¼ ground cumin, salt, and pepper. As it is with most recipes, it is best to give it a taste before serving and adding more if necessary.
- Optional toppings: If you have some on hand, feel free to top it off with a handful of crumbled cotija cheese and a sprinkle of chili powder for more of an authentic taste.
How to make corn guacamole
- Grill corn: Place the corn on a preheated grill that is set to medium high heat. Grill, turning every 2 minutes or so, until lightly charred on all sides. Transfer onto a cutting board and let it cool. When cool enough to handle, cut the kernels off of the cob into a bowl and set it aside.
- Mash avocados with lime juice: Place avocados and lime juice in a large bowl. Using a potato masher or the back of a fork, mash them to your liking. Chunky or creamy, whichever you prefer.
- Assemble the corn guacamole: Into the bowl, add in corn, red onion, ground cumin, cilantro, and salt and pepper. Give it a stir. Taste for seasoning and add more if necessary.
- Serve! Transfer the grilled corn guacamole into a serving bowl and place it on a large plate and serve it with tortilla chips on the side.
How to store leftovers
Place leftovers in an airtight container and store them in the refrigerator for up to 3 days. Be sure to give it a stir before serving.
- 2 ears of corn (1 cup kernels) ((see notes))
- 3 ripe avocados (cut in half)
- 4 tablespoons lime juice (plus more to taste)
- ¼ cup red onion (chopped)
- ¼ cup cherry tomatoes (cut into small pieces)
- ¼ cup fresh cilantro leaves (chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- 2 cloves garlic (minced)
- cojita cheese and a little cumin (sprinkled on top (optional))
- Tortilla chips (to serve)
- Grill corn over medium-high heat until lightly charred making sure to turn it every 2 minutes to ensure even cooking. Remove from the grill and set aside to cool. Cut the kernels off of the cob into a bowl and set it aside.2 ears of corn (1 cup kernels)
- Place avocados and lime juice in a large bowl. Using a potato masher or the back of a fork, mash avocados to your liking. Chunky or creamy, whichever you prefer.
- Add in the grilled corn, red onion, tomatoes, cilantro, salt, pepper, cumin, and garlic. Give it a stir. Taste for seasoning and add more if necessary.4 tablespoons lime juice, ¼ cup red onion, ¼ cup fresh cilantro leaves, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ cup cherry tomatoes, 3 ripe avocados
- Transfer the guacamole to a serving bowl and sprinkle the top with some cojita cheese and a little cumin, if using. Serve with tortilla chips on the side.cojita cheese and a little cumin, Tortilla chips
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.