Guacamole with Grilled Corn, a unique twist on a beloved classic.
This recipe starts with fresh sweet corn, jalapeños, and red onion grilled to perfection, then combines them with creamy avocados, tangy pickled onions, and a burst of lime. Layered with textures and vibrant flavours, including the crunch of fresh veggies and the creaminess of feta, this guacamole turns any gathering into a fiesta!
Serve with warm, crunchy tortilla chips for a perfect appetizer or BBQ side.
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Ingredients
- Red onion
- Jalapeños
- 2 cobs of corn
- Olive oil
- Chili powder, optional
- Corn tortilla chips
- Cilantro leaves
- Salt
- Lime
- Avocados
Toppings
- Corn kernels
- Cherry tomatoes
- Jalapeño
- Pickled/marinated red onions
- Feta
See recipe card for quantities.
Instructions
Add the finely sliced red onions into a jar with pickle juice, let sit for at least 60 minutes.
Preheat the grill to medium-high.
Drizzle the jalapeño, onion slice and corn with olive oil on all sides to coat. Shake chili powder on the corn, optional.
Place the jalapeño, onion slice and corn on the grill.
Cook the onion slices until lightly charred on both sides (2 to 3 minutes). Finely dice, then add to a molcajete or large bowl.
Grill the jalapeño until all sides are well charred (6 to 8 minutes). Once charred, place in a small bowl and cover with plastic wrap to sweat. When cooled to touch, peel the charred skin off. Chop finely, then add to the molcajete or bowl.
Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
When cool enough to manage, stand each ear of corn, and cut down along the cob to strip off the kernels. Divide in half.
Turn the heat off on half the grill and turn the other half to low. Place a sheet pan of tortilla chips on the side without direct heat, close the lid and heat the chips until warm.
While the chips are heating, add the chopped cilantro, salt, juice of half a lime and olive oil to the molcajete or bowl with the onions and jalapeño.
Mash with a tejolote (pestle) or a fork.
Slice the avocados into halves, remove the seeds, then cut the avocado into cubes and add them into the molcajete or bowl. Juice the last half of the lime over the avocados and mash lightly to incorporate with the other ingredients. Once mashed into the desired consistency, add half of the corn kernels and stir them into the guacamole.
Place the guacamole on a platter and top with the remaining grilled corn, tomatoes, jalapeño slices, onions, and feta cheese. Optional, serve these toppings on the side. Serve with warm chips and enjoy!
Watch how this guacamole with grilled corn recipe was made here.
This corn guacamole was grilled on my Hestan 36″ gas grill in Pacific Fog. The tortillas were warmed on the Hestan Culinary OvenBond Tri-ply Quarter Sheet Pan. Proud Hestan Ambassador. Opinions in the post are my own.
Variations
If you love guacamole, check out these variations as well.
Leave a Comment
If you get the chance to try this Guacamole with Grilled Corn recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
Guacamole with Grilled Corn
Ingredients
- 1 medium red onion one ½” thick sliced to get grilled, the remaining onion to be pickled for toppings
- 2 jalapeños one to be grilled and one to be sliced thinly for toppings
- 2 cobs of corn one mixed into the guacamole and one for topping
- 3 tablespoons olive oil plus more for brushing the jalapeño onion slice and corn
- Chili powder optional
- Corn tortilla chips
- 2 tablespoons cilantro leaves finely chopped
- ½ teaspoon salt
- 1 lime juiced
- 4 ripe avocados
- Toppings
- Roasted corn kernels
- 8-10 cherry tomatoes sliced in halves or quarters
- Fresh jalapeño thinly sliced
- Pickled/marinated red onions
- 40 g feta crumbled
Instructions
- Add the finely sliced red onions into a jar with pickle juice, let sit for at least 60 minutes.
- Preheat the grill to medium-high.
- Drizzle the jalapeño, onion slice and corn with olive oil on all sides to coat. Shake chili powder on the corn, optional.
- Place jalapeño, onion slice and corn on the grill.
- Cook the onion slices until lightly charred on both sides (2 to 3 minutes). Finely dice, then add to a molcajete or large bowl.
- Grill the jalapeño until all sides are well charred (6 to 8 minutes). Once charred, place in a small bowl and cover with plastic wrap to sweat. When cooled to touch, peel the charred skin off. Chop finely, then add to the molcajete or bowl.
- Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
- When cool enough to manage, stand each ear of corn, and cut down along the cob to strip off the kernels. Divide in half.
- Turn the heat off on half the grill and turn the other half to low. Place a sheet pan of tortilla chips on the side without direct heat, close the lid and heat the chips until warm.
- While the chips are heating, add the chopped cilantro, salt, juice of half a lime and olive oil to the molcajete or bowl with the onions and jalapeño.
- Mash with a tejolote (pestle) or a fork.
- Slice the avocados into halves, remove the seeds, then cut the avocado into cubes and add them into the molcajete or bowl. Juice the last half of the lime over the avocados and mash lightly to incorporate with the other ingredients. Once mashed into the desired consistency, add half of the corn kernels and stir them into the guacamole.
- Place the guacamole on a platter and top with the remaining grilled corn, tomatoes, jalapeño slices, onions, and feta cheese. Optional, serve these toppings on the side. Serve with warm chips and enjoy!
- Rate this Recipe: Please take a moment to rate this recipe below. We would greatly appreciate it!
Such a great variation on guacamole!
Thanks Shanley,
Full disclosure, this was our dinner the day we made it and lunch the next day! 🙂
Have a great day!
Elaine & James