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Smoky Grilled Corn Guacamole
Sweet corn, still warm from the grill, meets rich, creamy avocado in this smoky twist on a classic dip. Charring the corn, red onions, and jalapenos first brings out a deep, caramelized sweetness that completely transforms the flavor profile. You'll love how the chunky, fire-roasted vegetables contrast with the smooth avocado base. Finished with a squeeze of fresh lime juice and a sprinkle of salty queso fresco, this bowl easily steals the spotlight at any outdoor cookout.
Equipment
- Grill
Ingredients
- 4 ears fresh corn, husks removed
- 1 medium red onion, cut crosswise into ½-inch-thick slices (about 1 cup)
- 2 medium jalapeño chiles
- 1 ½ Tbsp. olive oil
- 3 medium avocados, cut into small cubes (about 3 cups)
- ¼ cup fresh lime juice (from 2 limes), divided
- 2 tsp. kosher salt, divided
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 oz. crumbled queso fresco (fresh Mexican cheese, about ¼ cup)
Instructions
- 1Preheat the grill to high (450°F to 500°F). A hot grill ensures the vegetables char quickly without turning mushy. Toss the corn, red onion slices, and jalapenos with olive oil on a baking sheet to coat them evenly.
- 2Arrange the oiled vegetables directly on the grill grates. Cook uncovered for 8 to 10 minutes, turning occasionally, until charred on all sides. Remove from the grill and let cool for 10 minutes.
- 3Place the cubed avocados, 2 tablespoons of the lime juice, and 1 teaspoon of the kosher salt into a medium bowl. Mash with a fork until mostly smooth but still retaining some chunks.
- 4Cut the kernels off the cooled corn cobs into a separate medium bowl and discard the cobs. Coarsely chop the grilled onion and jalapenos, then add them to the corn.
- 5Stir the chopped cilantro, the remaining 2 tablespoons of lime juice, and the remaining 1 teaspoon of salt into the corn mixture. Fold 1 cup of this grilled corn mixture into the mashed avocados. Transfer the guacamole to a serving bowl.
- 6Spoon the remaining grilled corn mixture over the top of the guacamole. Scatter the crumbled queso fresco evenly across the surface, garnish with additional fresh cilantro, and serve with tortilla chips.
Notes
- Spice level: If you prefer a milder guacamole, remove the seeds and membranes from the jalapenos before chopping them.
- Storage: Press a piece of plastic wrap directly onto the surface of the guacamole to prevent browning. It keeps in the fridge for up to 2 days.
- Make ahead: You can grill the vegetables up to a day in advance and store them in the fridge until you're ready to assemble the dip.