Grilled Corn Guacamole: Shake up your guacamole routine with this smoky grilled corn guacamole!
I’m ashamed that I’ve never shared our favorite guacamole recipe with you. Like, really ashamed.
Because every time I make it, two things happen which prevent me from sharing: 1. I never measure the ingredients and 2. It never, ever lasts long enough to photograph. Hands with chips constantly invading the guac bowl make this difficult!
But no matter, I’ve got another one to share with you today. It’s one that we love just as much, if not more than our traditional “recipe.”
This grilled corn guacamole is something to behold. Charred sweet summer corn happens pretty easily on a hot grill and after ripping the corn off the cob, you’ll toss the kernels in with some of the usual guacamole suspects: avocado, cilantro, red onion, jalapeño, and lime juice.
How to Grill Corn
There are quite a few ways you can grill corn and if you Google how to do it, you’ll find TONS of ideas! But don’t bother sifting through them all because I’m going to share 2 easy ways to grill corn with you here.
The first is grilled corn in foil. You’ll simply husk the corn, add a pat of butter to a piece of foil, and wrap up the corn. Then you’ll toss the foil-wrapped corn on a hot grill and turn the cobs a few times over about 10 minutes.
The second way is the one I suggested below in the full recipe. You’ll remove the corn silk but keep the husks on the corn. Then you’ll brine the corn and grill it with the husks hanging off the grill so they don’t burn. This way takes a bit longer than grilling the corn in foil but it adds a little extra smokiness to the recipe.
Overall, this corn guacamole recipe takes a little longer to make than regular gauc but the smokiness of the grilled corn with the cool avocado makes it all worth it. Load up on avocado and corn this weekend and go make this dip!
More Dips for Your Next Party
If you’re looking for other dips to serve up at your next party, let me suggest this hot and cheesy 7 layer taco dip, our forever favorite bacon and caramelized onion dip, and the all-purpose bbq ranch dip that’s perfect for chips AND veggies. You can’t go wrong with any of them!
- 4 ears corn, silk removed with the husks remaining
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 3 ripe avocados, peeled, pitted and diced
- 1 jalapeno or serrano chile, finely diced
- ½ small red onion, finely diced (about ¼ cup)
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- Preheat the grill to medium-high heat. Fill a 13x9-inch baking dish halfway full with water and sprinkle in 1 teaspoon of salt. Immerse the corn ears in the water and add more water to cover the corn. Let the corn soak for 10 minutes while the grill heats.
- Shake the water off the corn and grill the corn for 15 to 20 minutes, turning every 5 minutes until the husks begin to char and the corn is just about fork tender. Remove the corn and carefully remove the husks and bottom nub (the corn will be hot.)
- Brush the corn with the canola oil, sprinkle with salt and pepper, and return it to the grill. Cook, turning, for about 10 minutes, until the corn begins to char in places. Remove the corn from the grill and stand the corn upright in a shallow bowl. With a sharp knife, slice downwards on the sides of the corn to remove the kernels from the ear, allowing the corn to drop into the bowl.
- Smash the avocado lightly in a large bowl. Stir in the peppers, onions, lime juice, cilantro, and corn. Season with salt and pepper. Serve with tortilla chips.
adapted from Grill It! by Bobby Flay
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Top Rated Zulay Premium Quality Metal Lemon Lime Squeezer - Manual Citrus Press Juicer
Bobby Flay's Grill It!: A Cookbook