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.
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
- cotija 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.3 ripe avocados, 4 tablespoons lime juice, ¼ cup red onion, ¼ cup cherry tomatoes, ¼ cup fresh cilantro leaves, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon ground cumin, 2 cloves garlic
- Transfer the guacamole to a serving bowl and sprinkle the top with some cotija cheese and a little cumin, if using. Serve with tortilla chips on the side.cotija cheese and a little cumin, Tortilla chips
Notes
Leftovers: Store in a covered container in the refrigerator for up to 3 days. Stir them well before serving.
Serving: 1 serving = ½ cup, 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