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.
2ears of corn (1 cup kernels), (see notes)
3ripe avocados, cut in half
4tablespoonslime juice, plus more to taste
¼cupred onion, chopped
¼cupcherry tomatoes, cut into small pieces
¼cupfresh cilantro leaves, chopped
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
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).