Corn guacamole may sounds like a match made in heaven or an abomination, depending on what side of the corn aisle you sit on. I am firmly planted on the side of corn-on-everything so you know where I stand.
After all, in the words of Joey Tribbiani, corn…good, guacamole…good. Put the two together and it’s a wonderful union of creamy and crunchy, slightly spicy and subtly sweet. What’s not to love?
Corn Guacamole Ingredients
Fresh vs canned corn. This is a quick-and-easy 10 minute recipe, which is why I’m using canned corn. As long it’s drained, it’ll roast up quick and wonderfully on the stove. No fuss, no muss. You can definitely use fresh, grilled corn if you’d prefer.
What chili peppers? Jalapeño is of course the preferred choice for guacamole but I often use a more mild chili. Or feel free to leave it out altogether – it’s not as good without the spicy kick but much better for younger kids.
Make it more child-friendly. For really young kids, even the garlic and shallots can taste too spicy. To cut the sharp taste of these, soak the chopped shallots and garlic in the lime juice first. Make that the first step so the acid has a couple minutes to really do its job. And then add it all into the smashed avocados.
How to Make Corn Guacamole
Making corn guacamole couldn’t be easier.
Heat a tablespoon of butter on a skillet and then add the drained corn. Roast until the corn kernels have acquired some nice, light charring. This should take around 6 to 8 minutes, which is a good amount of time to finish making most of the guacamole.
Halve, core and scoop out the avocado flesh into a large bowl. Use a fork, potato masher or a whisk to smash the avocados to the level of smoothness you like.
Add in the chopped shallots, garlic, chili pepper, and cilantro. Pour in the squeezed lime juice. Give everything a good stir.
Once the corn is finished roasting and has had a minute to cool, add it to the guacamole. Sprinkle in some salt. Stir to combine and you’re done!
Note: Another delicious option is to transform that corn into elote! The easiest way to do this is to use a ready-made mix, like Trader Joe’s Everything But the Elote seasoning blend. Or make your own blend of elote spices.
Top the elote guacamole with some cotija or queso fresco, add another splash of lime and enjoy!
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Add a splash of lime juice and give everything a good stir before digging in.
Roasted Corn Guacamole
Ingredients
- 1 can corn
- 3 avocados smashed
- 2 shallots finely diced
- 2 garlic cloves finely diced
- 1 chili pepper deseeded and finely chopped
- 1 handful cilantro chopped
- 2 limes juiced
- ½ tsp salt
Instructions
- Heat a tablespoon of butter on a skillet and add the drained corn. Roast until the corn kernels have a light char. This should take around 6 to 8 minutes, which is a good amount of time to make the guacamole.
- Halve, core and scoop out the avocado flesh into a large bowl. Use a fork, potato masher or a whisk to smash the avocados to the level of smoothness you like.
- Add in the chopped shallots, garlic, chili pepper, and cilantro. Pour in the squeezed lime juice. Give everything a good stir.
- Once the corn is finished roasting and has had a minute to cool, add it to the guacamole. Sprinkle in some salt. Stir to combine and you’re done!
