This corn guacamole recipe is an excellent alternative to your usual recipe during the corn season. Ready in about 15 minutes, this easy appetizer/dip is a quick way to elevate your guacamole.
Summer corn is in full swing, and I have corn recipes on repeat this time of year. This corn guacamole is loosely based on my easy Mexican street corn recipe, and it’s made with grilled corn for maximum flavor. Those charred, smoky kernels take classic guacamole to a whole new level of deliciousness.
It’s creamy, slightly smoky, and rich in texture, making it ideal for scooping with chips or spooning over tacos, grilled chicken, or fish. If you love bold, summery flavors, this is a dip you’ll find yourself making again and again.
Key Ingredients
- Corn: You’ll need 2 ears of corn, which yields about a cup of corn. During the summer time we grill the corn as it adds a nice smoky flavor to the overall dish. However, you can use canned corn (drained) and frozen corn (thawed) as well.
- Avocados & Lime Juice: Use medium-size ripe avocados and be sure to mash them with lime juice both for flavor and making sure that they will stay bright green.
- Tomatoes: The small size of cherry tomatoes works best, but other tomatoes work, too. Don’t have any on hand? No problem, just omit using it.
- Cilantro: Chopped fresh cilantro is a classic ingredient in any guacamole recipe but if you are not a fan simply omit using it.
Serving ideas
While you can serve this corn guacamole recipe by itself with chips, I also use it as a condiment. Try it in these recipes:
- Flank Steak Tacos
- Mexican Pork Carnitas
- Cilantro Lime Chicken
Corn Guacamole Recipe
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Ingredients
- ▢ 2 ears of corn (1 cup kernels) (see notes)
- ▢ 3 ripe avocados (cut in half)
- ▢ 4 tablespoons lime juice (plus more to taste)
- ▢ ¼ cup red onion (chopped)
- ▢ ¼ cup cherry tomatoes (cut into small pieces)
- ▢ ¼ cup fresh cilantro leaves (chopped)
- ▢ ½ teaspoon kosher salt
- ▢ ¼ teaspoon black pepper
- ▢ ¼ teaspoon ground cumin
- ▢ 2 cloves garlic (minced)
- ▢ cotija cheese and a little cumin (sprinkled on top – optional)
- ▢ Tortilla chips (to serve)
Instructions
- 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. 3 ripe avocados, 4 tablespoons lime juice, ¼ cup red onion, ¼ cup cherry tomatoes, ¼ cup fresh cilantro leaves, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon ground cumin, 2 cloves garlic
- Transfer the guacamole to a serving bowl and sprinkle the top with some cotija cheese and a little cumin, if using. Serve with tortilla chips on the side. cotija cheese and a little cumin, Tortilla chips
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More appetizer dip recipes
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Jalapeño Cheese Dip
Smoky Guacamole with Chipotle Peppers in Adobo Sauce
Corn Guacamole Recipe
Ingredients
- 2 ears of corn (1 cup kernels) , see notes
- 3 ripe avocados , cut in half
- 4 tablespoons lime juice , plus more to taste
- ¼ cup red onion , chopped
- ¼ cup cherry tomatoes , cut into small pieces
- ¼ cup fresh cilantro leaves , chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- 2 cloves garlic , minced
- cotija cheese and a little cumin , sprinkled on top - optional
- Tortilla chips , to serve
Instructions
- 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. 3 ripe avocados, 4 tablespoons lime juice, ¼ cup red onion, ¼ cup cherry tomatoes, ¼ cup fresh cilantro leaves, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon ground cumin, 2 cloves garlic
- Transfer the guacamole to a serving bowl and sprinkle the top with some cotija cheese and a little cumin, if using. Serve with tortilla chips on the side. cotija cheese and a little cumin, Tortilla chips
