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.
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!
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.