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Roasted Corn Guacamole: Creamy with a Sweet Crunch

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.

corn guacamole

Roasted Corn Guacamole

If creamy guacamole and slightly charred roast corn had a love child, it would be this delicious corn guacamole. A match made in heaven and takes just 10 minutes to whip up.
Total Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 6
Calories 244 kcal

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.
    corn 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.
    corn guacamole
  • Add in the chopped shallots, garlic, chili pepper, and cilantro. Pour in the squeezed lime juice. Give everything a good stir.
    corn guacamole
  • 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!
    corn guacamole

Notes

Fresh vs canned corn. For the quickest recipe, canned corn is the best. 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.

Nutrition

Calories: 244kcalCarbohydrates: 28gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 204mgPotassium: 719mgFiber: 9gSugar: 5gVitamin A: 454IUVitamin C: 32mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!

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