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Smoky Grilled Corn Guacamole
Four ears of corn, thick-sliced red onion, and two jalapeños all go directly on the grill, charring until the kernels caramelize and the pepper skins blister. Once cooled, the corn cuts off the cob and the jalapeños get rough-chopped before folding into three cubed avocados with lime juice and cilantro. Crumbled queso fresco goes on top rather than into the mix, keeping its texture distinct. Ready in 35 minutes; serves 10.
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.