What type of corn is best for making corn guacamole?

Fresh grilled corn is ideal for corn guacamole because it adds a smoky, sweet flavor and a satisfying crunch. However, you can also use canned (drained) or frozen (thawed) corn as convenient alternatives when fresh corn is not available. Just be sure to drain canned corn well to avoid excess moisture, and cook frozen corn according to package instructions before adding it to the guacamole.

How can I keep my corn guacamole from turning brown?

To keep your corn guacamole bright green and fresh-looking, mash ripe avocados with fresh lime juice. The citric acid in lime juice slows down oxidation, which causes browning. Also, store the guacamole in an airtight container with a layer of plastic wrap pressed directly onto the surface to minimize air exposure before refrigerating.

Can I make corn guacamole without cilantro or tomatoes?

Yes, if you don’t like cilantro or tomatoes, you can leave them out or use substitutes. Parsley, basil, or fresh spinach can replace cilantro for a different herb flavor. For a tomato alternative, diced red onion or bell pepper can add color and crunch without overpowering the dish.

How should I store leftover corn guacamole, and how long will it last?

Store leftover corn guacamole in an airtight container in the refrigerator. Press plastic wrap directly onto the surface before sealing the container to reduce air exposure, which helps prevent browning. Properly stored, it will last up to 3 days. Before serving, give it a gentle stir to combine any separated liquids.

What are some popular ways to serve corn guacamole?

Corn guacamole pairs perfectly with tortilla chips as a classic snack. It can also be used as a topping or side for tacos, grilled meats, or roasted vegetables. Additionally, try serving it as a fresh condiment for sandwiches or salads to add extra flavor and texture.

Corn Guacamole Recipe With Sweet Corn For Extra Flavor

Ingredients

Scale

2 ears of corn (about 1 cup kernels), grilled or canned/frozen (thawed)

3 ripe medium-sized avocados

4 tablespoons fresh lime juice (about 2 limes)

2 tablespoons fresh lemon juice (about half a lemon)

¼ to ½ cup red onion, chopped

¼ to ½ cup fresh cilantro, chopped (optional)

½ teaspoon kosher salt

¼ to ½ teaspoon black pepper

¼ to ½ teaspoon ground cumin

2 cloves garlic, minced (optional)

1 jalapeño, seeded and diced (optional for heat)

Cotija cheese and a pinch of cumin for topping (optional)

Tortilla chips for serving

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Instructions

1-Prepare ingredients: Wash and chop all vegetables. Grill fresh corn over medium-high heat for about 10 minutes until lightly charred, turning every couple of minutes. Alternatively, use canned or thawed frozen corn. Let it cool, then cut kernels off the cob into a bowl.

2-Mash the avocados: In a large bowl, mash ripe avocados with fresh lime and lemon juice, adjusting the consistency to your preference chunky or smooth.

3-Add mix-ins: Gently fold in the grilled corn kernels, finely chopped red onion, cilantro (if using), minced garlic, and diced jalapeño (if using).

4-Season properly: Add kosher salt, black pepper, and ground cumin. Mix gently to combine all flavors while preserving corn’s texture.

5-Adjust and serve: Taste and adjust seasoning as needed. Transfer to a serving bowl and sprinkle with cotija cheese and a pinch of cumin if desired. Serve immediately with tortilla chips or refrigerate for 30 minutes to meld flavors.

Last Step:

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Notes

🌽 Grilling corn adds a delicious smoky, charred flavor that enhances the guacamole.
🍋 Use ripe avocados and fresh lime and lemon juice to keep the guacamole bright and flavorful.
🌶️ Jalapeño adds a spicy kick but can be adjusted or omitted to preference.

Author: Brandi Oshea
Prep Time: 5-10 minutes
Cook time for corn: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: Mexican-American
Diet: Vegetarian

Nutrition

Serving Size: 1/2 cup
Calories: 224
Sugar: 2.5 g
Sodium: 256 mg
Fat: 18.5 g
Saturated Fat: 2.5 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 9 g
Protein: 3 g
Cholesterol: 0 mg