Grilled Corn and Avocado Guacamole
Charred avocados, sweet grilled corn, and smoky onion traditional guacamole into a vibrant dip with depth and complexity. The grill imparts a subtle smokiness while softening the avocado's texture. Serve as an appetizer or alongside grilled proteins at summer gatherings. This version skips raw onion bite in favor of mellowed grilled flavor and adds the bright sweetness of corn kernels for textural interest.
Ingredients
- 3 firm but ripe avocados, halved and pittedcashew cream1:1 volumeveganadds dairy
adds depth, removes creaminess slight
- 2 ears of corn, husked
- ½ onion, peeled
- 1 jalapeño, whole
- 1 large tomato, diced
- 1 garlic clove, minced
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice
- ½ teaspoon salt
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Cut avocados in half and pit them.
- 3
Place avocados cut side down on grill with corn, onion, and jalapeño.
- 4
Cook avocados 15 minutes until underside is charred.
- 5
Cool avocados 15 minutes.
- 6
Continue cooking remaining vegetables 10 more minutes, rotating frequently.
- 7
Scoop avocado flesh into a large bowl.
- 8
Mash avocado with a fork.
- 9
Discard jalapeño skin and seeds, then chop.
- 10
Dice the onion.
- 11
Remove corn kernels from the cob with a sharp knife.
- 12
Add corn, jalapeño, and onion to the bowl with avocado.
- 13
Add tomato, garlic, and cilantro.
- 14
Stir in lime juice and salt until combined.
Tips
Grill avocados pit-side up first for easier scooping and better char development on the outside.
Cool grilled vegetables before mashing to prevent the avocado from becoming overly warm and oxidizing quickly.
Make guacamole just before serving to preserve the bright green color and fresh flavor.
Good to Know
Covered in refrigerator up to 2 days. Press plastic wrap directly onto surface to minimize oxidation.
Grill vegetables up to 4 hours ahead. Assemble guacamole within 2 hours of serving.
Serve immediately at room temperature with tortilla chips, vegetable crudites, or alongside grilled meats.
Common Mistakes
Grill avocados too long to avoid mushy texture and excessive charring
Skip cooling step to avoid hot avocado breaking down unevenly
Add lime juice early to avoid accelerated browning of avocado flesh
Substitutions
Vegan Options
adds depth, removes creaminess slight
General Alternatives
FAQ
Can I make this without a grill?
Yes. Char vegetables in a cast-iron skillet over high heat or use a broiler. Charring takes 8-12 minutes depending on method. The texture changes slightly but smokiness remains achievable.
How long does grilled corn guacamole keep?
Best consumed within 2 hours. After that, browning accelerates. Refrigerate up to 2 days covered with plastic wrap pressed directly onto the surface to slow oxidation.
Can I freeze this guacamole?
Not recommended. Avocado texture becomes grainy and separates when thawed. Freeze the grilled vegetables separately in airtight containers up to 3 months, then prepare fresh guacamole.