Recipes // Spreads // Charred Corn Guacamole

Charred Corn Guacamole


It’s true. I’m a total guacamole freak. I’ll order it at every restaurant and grab a bite at any party. It’s my favorite dish and I can’t imagine life without it. This charred corn guacamole is perfect for a summertime soirée. The corn provides a fun little pop when you scoop up a pile of guacamole on a freshly fried tortilla chip!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4


  • 2 ears of corn, husks and silks removed
  • 2 teaspoons extra-virgin olive oil
  • 3 Hass avocados
  • 1⁄3 cup chopped scallions
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper to taste
  • Tortilla chips, for serving


  1. Prepare a gas, charcoal, or indoor grill.
  2. Brush the cleaned ears of corn with the olive oil and transfer them directly to your grill. Let the corn start to blister for a few minutes on each side, rotating accordingly until all sides of the corn are slightly charred, about 10 minutes. Remove the corn from the grill and let cool.
  3. Cut the kernels off the cobs by laying each cob flat on a cutting board and using a sharp knife to remove the kernels. Transfer the kernels to a large bowl. Set aside a handful to garnish the guacamole.
  4. Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in the bowl.
  5. Add the scallions, lemon juice, cumin, red pepper flakes, salt, and pepper. Mash with a fork until halfway smooth and creamy. Taste and add more salt and pepper if desired.
  6. Serve immediately with tortilla chips.
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