30-Minute Grilled Corn Guacamole
Fresh guacamole with charred sweet corn kernels and smoky paprika butter creates a perfect balance of creamy avocado and caramelized corn flavors. The grilled corn adds textural interest and subtle smokiness that transforms ordinary guacamole into an impressive appetizer. Ideal for summer gatherings, barbecues, or game day spreads when you want something familiar yet distinctive. The combination of fresh lime, cilantro, and jalapeño provides bright acidity that complements the rich, buttery corn beautifully.
Ingredients
Instructions
- 1
Preheat grill pan to medium-high and grill corn ears, rolling until they develop color
- 2
Mix melted butter, smoked paprika, salt and pepper in small bowl
- 3
Chop scallions, cilantro and jalapeño finely and add to bowl
- 4
Brush grilled corn with paprika butter mixture and cook 30 seconds on all sides
- 5
Let corn cool 10 minutes, then cut kernels off cob
- 6
Halve avocados, remove pits, scoop flesh into bowl with chopped vegetables
- 7
Add lime juice, salt and pepper, mash everything together with fork
- 8
Stir in corn kernels and serve with tortilla chips
Tips
Use only half the jalapeño if you prefer milder heat - you can always add more but can't take it out
Let the corn cool completely before cutting kernels to avoid burning your hands and to prevent the avocado from getting mushy
Brush the paprika butter on hot corn so the flavors really penetrate and caramelize on the surface
Good to Know
Cover tightly and refrigerate up to 2 days, though best served fresh
Can grill corn and prepare chopped vegetables up to 4 hours ahead
Serve immediately at room temperature with tortilla chips or vegetables
Common Mistakes
Don't add corn while hot to avoid making avocado mushy
Use ripe but firm avocados to avoid overly soft guacamole
Substitutions
FAQ
Can I make this without a grill?
Yes, char the corn in a cast iron skillet over high heat or roast it in a 450°F oven for 15-20 minutes until lightly caramelized.
How long does this guacamole keep?
Best eaten fresh but will keep covered in refrigerator for 2 days. Press plastic wrap directly onto surface to prevent browning.
Can I freeze grilled corn guacamole?
Not recommended as avocados don't freeze well and become watery and mushy when thawed, ruining the texture completely.