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.

Corn guacamole in a bowl served with tortilla chips on the side

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. 

Ingredients notes

Ingredients for the grilled corn guacamole recipe portioned out on a marble backdrop
  • 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

Person showing the steps of how to make this corn guacamole recipe in four images
  1. 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.
  2. 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.
  3. 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.
  4. 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.

How to serve corn guacamole

While you can serve this corn guacamole recipe by itself with chips, I also use it as a condiment. Try it in these recipes:

A close up of corn guacamole in a bowl.
Corn guacamole served in a bowl with chips on the side

Corn Guacamole Recipe

This corn guacamole recipe is your usual guacamole recipe jazzed up with grilled summer corn. Easy and quick to make and can be served by itself with chips or with any of your Mexican favorites.
5 stars (5 ratings)

Ingredients

  • 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

Instructions 

  • 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

Notes

Leftovers can be stored in an airtight container for up to 3 days in your fridge. Be sure to give it a stir before serving.
Instead of fresh corn, you can also use canned corn (drained) and frozen corn (thawed). 
Serving: 0.5cups, Calories: 254kcal, Carbohydrates: 16g, Protein: 3g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Sodium: 304mg, Potassium: 799mg, Fiber: 11g, Sugar: 2g, Vitamin A: 344IU, Vitamin C: 23mg, Calcium: 29mg, Iron: 1mg
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A bowl of corn guacamole from the top view with the recipe title on top of the picture.