Looking for a fresh twist on a classic dip? This Corn Guacamole is a Fresh Summer Dip that blends creamy avocados with sweet, charred corn for a vibrant, crowd-pleasing appetizer. Ready in just 15 minutes, it’s perfect for taco nights, summer parties, or a quick snack. With Corn Guacamole, you’ll bring bold, smoky flavors to any occasion!
Why You’ll Love Corn Guacamole
I’m absolutely hooked on this Corn Guacamole because it’s a Fresh Summer Dip that combines the creamy richness of avocados with the sweet, smoky crunch of charred corn. It’s quick to whip up, endlessly customizable, and pairs perfectly with chips, tacos, or veggies. Whether I’m hosting a barbecue or craving a light bite, this dip delivers a burst of summer in every scoop!
Ingredients for Corn Guacamole
Here’s what you’ll need for Corn Guacamole (makes 2–4 cups):
- 2 ears corn (about 1 cup kernels), grilled or charred
- 3 ripe avocados
- 1 lime, juiced
- ¼ cup finely diced red onion
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and diced
- ¼ tsp kosher salt, plus to taste
- Optional: ¼ cup diced cherry tomatoes, 2 tbsp cotija cheese
Equipment
- Grill or skillet
- Medium mixing bowl
- Fork or potato masher
- Knife and cutting board
- Measuring cups and spoons
Ingredient Tips
- Corn: Fresh corn on the cob is ideal for charring; canned or frozen works if charred in a skillet.
- Avocados: Choose ripe Haas avocados that yield slightly to pressure for a creamy texture.
- Lime Juice: Freshly squeezed lime juice adds brightness; one lime typically yields 2 tbsp.
- Jalapeño: Remove seeds for milder flavor; keep them for extra heat.
- Cotija Cheese: Optional for a creamy, salty finish; queso fresco is a great substitute.
Directions for Corn Guacamole
Let’s make this vibrant Corn Guacamole!
Grill or Char Corn
I brush 2 ears of corn with olive oil and grill over medium-high heat or char in a skillet for about 5 minutes until lightly browned. I let the corn cool slightly, then cut the kernels off the cob.
Mash Avocados
In a medium bowl, I mash 3 ripe avocados with the juice of 1 lime using a fork until chunky but smooth, setting the base for the Corn Guacamole.
Combine Ingredients
I stir in 1 cup corn kernels, ¼ cup diced red onion, ¼ cup chopped cilantro, 1 diced jalapeño, and ¼ tsp kosher salt. If using, I add ¼ cup diced cherry tomatoes and 2 tbsp cotija cheese for extra flavor.
Adjust and Serve
I taste the Corn Guacamole and adjust seasoning with additional salt or lime juice as needed. I serve it immediately with tortilla chips, tacos, or fresh veggies for dipping.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 4–6 (as a dip, about ⅓ cup per serving)
- Calories: ~180 kcal per serving (⅓ cup)
- Macros per Serving: 10g carbs, 2g protein, 9g fat, 3g fiber
Variations for Corn Guacamole
Try these twists on Corn Guacamole:
- Smoky Street-Corn Style: Add 2 tbsp cotija cheese and a sprinkle of chili powder or tajín for a Fresh Summer Dip with Mexican flair.
- Cheesy Chipotle: Sauté corn with 1 tsp chipotle paste and mix in ¼ cup pepper jack cheese for a spicy Fresh Summer Dip.
- Black Bean Boost: Stir in ½ cup black beans and diced red bell pepper for heartiness.
- Charred Veggie Medley: Char a jalapeño or poblano pepper alongside the corn for deeper flavor.
- Tropical Twist: Add ¼ cup diced mango or pineapple for a sweet, summery kick.
Serving Ideas:
- Pair with Layla Cooks’ Raspberry Lemonade Cookies for a sweet-savory spread.
- Serve with tortilla chips, cucumber slices, or as a topping for tacos or grilled chicken.
- Offer at a summer party with margaritas or iced tea for a festive Fresh Summer Dip vibe.
Storage
I store Corn Guacamole in an airtight container in the refrigerator for up to 3 days, pressing plastic wrap directly onto the surface to prevent browning. Before serving, I stir gently and bring it to room temperature for the best flavor and texture. I avoid reheating, as it can affect the fresh taste and creamy consistency. For longer storage, I freeze it without tomatoes or cheese for up to 1 month, thawing in the fridge overnight before serving.
Serving Tips
- Presentation: Serve Corn Guacamole in a colorful bowl with a sprinkle of cilantro or cotija for a vibrant look.
- Garnish: Add extra lime wedges or a dash of chili powder for visual appeal.
- Pairing: Enjoy with tortilla chips, veggie sticks, or as a topping for tacos to complement Corn Guacamole.
- Temperature: Serve at room temperature or slightly chilled for a refreshing dip.
- Portion Size: About ⅓ cup per person as a dip or appetizer serving.
FAQs About Corn Guacamole
Here are some of the most commonly asked questions about this Corn Guacamole recipe:
Can I use canned or frozen corn?
Yes! Thaw or drain it, then char in a skillet until golden. Adds great flavor.
How can I prevent guacamole from turning brown?
Press plastic wrap directly onto the surface and store in an airtight container. Use lime juice to slow oxidation.
What avocado ripeness is best?
Soft but firm—ripe Haas avocados are ideal for creamy texture.
Can I make it ahead?
You can prep the guacamole a few hours in advance; store it with plastic wrap. Best enjoyed within a day.
How spicy is it?
Moderately spicy with one seeded jalapeño. Keep seeds for more heat or omit for mild flavor.
Can I add cheese?
Yes—cotija or queso fresco adds creaminess. Pepper jack adds a bit of zing.
Is this gluten-free and vegetarian?
Yes on both counts.
Can I make it vegan?
Absolutely—just omit cheese or use vegan cheese.
What can I serve it with besides chips?
Tacos, burrito bowls, grilled meats, fresh veggies, or on toast.
How about scaling the recipe?
Simply double the ingredients for larger gatherings; easy to adjust.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Corn Guacamole elevates traditional guac with sweet, smoky corn and bold flavors—quick to prepare and endlessly versatile. Whether you’re hosting a party or craving a fresh snack, this dish brings excitement to any table. Enjoy customizing it to your tastes!
Corn Guacamole
Ingredients
- 3 ripe avocados peeled and pitted
- 1 cup corn kernels fresh, grilled, or canned and drained
- 1/4 cup finely diced red onion
- 1 jalapeño seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper to taste
Instructions
- If using fresh corn, grill or char it in a dry skillet over medium-high heat for 2–3 minutes until lightly browned. Let cool.
- In a large bowl, mash avocados with a fork until chunky or smooth, as desired.
- Stir in corn, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste.
- Serve immediately with tortilla chips, tacos, or as a topping for grilled meats.
Notes
- Use grilled or fire-roasted corn for extra flavor.
- Add diced tomatoes for more color and texture, if you like.
- Store leftovers with plastic wrap pressed directly on the surface to help prevent browning.
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