Chunky, creamy guacamole gets smoky notes with grilled avocado and sweet corn. Try this twist for summertime cookouts and dining al fresco!
If you're like me, you're excited for summer. Patio brunches, sundresses, beach trips, and cookouts! I'm ready. And today, I'm helping you get ready with a creative twist on classic guacamole. I've been making grilled corn guac for Memorial Day and other family gatherings for a few years now and figured it was time to share this recipe with you, too. Pull up to the next function with a bowl of this smoky guacamole and a pack of plantain chips and you'll leave with an empty bowl and lots of compliments. I promise. Let's get into the scrumptiousness.
If you like Mexican-inspired dishes, try these recipes, too!
Grilled Guacamole Ingredients
- Jalapeño (optional)
- Jumbo Avocados
- Lime Juice
- Red Onion
- Sweet Corn
I like jalapeño in my guac but know that not everyone cares for the kick of spice. Although I do enjoy the flavor, I'm picky about texture so am always sure to dice it very finely. If you're on the fence about jalapeño in your guacamole or want just a little kick, Try adding ½ a pepper. Grilling the jalapeño will also mellow out the heat level so consider tossing it on the grill with your guac and sweet corn.
Tips for the Best Guacamole
- Picking ripe avocados is key to success with any recipe that calls for them. Peep my avo deviled eggs and creamy avocado chicken salad for more on that. But how to tell when an avocado is ripe? First of all, look at the skin. It should be a dark green/brown, have a faint shine to it, and not appear shriveled. Next, squeeze it. The avocado should have a little give to it but not be mushy.
- How to grill avocados? Cut the avocado in half, leaving the skin on. Remove the pit and brush a bit of oil on the exposed flesh of the avocado. Place each half flesh side down on a heated grill or grill pan and cook for about five minutes. Carefully remove the avocado with tongs and set them on a platter, skin side down. Be careful, as the skin will be a bit slick and oily.
- How to smash avocados for guacamole? The good thing about this guacamole variation is that the heat makes the avocados softer and even creamier. This means they are easier to smash. To do this, use a spoon to scoop the avocado flesh out of its skin. Table spoons work really well for this. For the smashing, anything from a table spoon to a wooden cooking spoon will work fine. Press the back of the spoon down into the avocado to break it up into smaller chunks and continue working it this way until you achieve your desired texture. I personally prefer my guac to be on the chunky side.
- What kind of chips to serve with grilled guacamole? Ok this is a purely a matter of preference. You can stick with tried and true tortilla chips or even dip with crunchy veggies like celery or carrots if you're minding carb intake. But if you're open to something amazing, try plantain chips. Maybe it's because I'm Nigerian but I just enjoy them so much more for dipping than anything else. I always add them to charcuterie spreads for this reason.
Speaking of what to serve with guacamole, I highly encourage you to go all out with a spread of complimentary eats and drinks. Pair your guac and chips with my easy salsa recipe. And serve up the cocktails, too. This bloody Maria is good for brunch and my mezcal margs are good for just about any time of day. And sharing is caring so be sure to pin this unique guacamole recipe on Pinterest.
How to Make Grilled Sweet Corn Guacamole
Twist on classic guacamole with grilled avocados and kernels of smoky sweet corn
- 2 jumbo avocados
- ½ red onion peeled
- 1 ear sweet corn
- 1 jalapeño optional
- 1 lime
- ¼ cup cilantro chopped
- sea salt to tast
- avocado oil
Prep and heat grill or grill pan over medium flame. Cut avocados in half and remove pits. Brush flesh of each half with a bit of avocado oil then do the same to the ear of corn.
Place the ear of corn and the avocados, flesh side down, onto the grill surface and allow to cook for about five minutes. Turn corn halfway through cooking time.
Meanwhile, dice red onion into half-inch pieces or smaller. Chop cilantro, seed and chop jalapeño, and cut lime in half. Remove corn and avocado from grill and set aside to cool for about 10 minutes.
Scoop cooled avocado out of skin into a large bowl and slice kernels off of corn and into bowl. Add red onion, cilantro, jalapeño to bowl. Squeeze lime juice over top.
Use the back of a spoon to smash the avocado to your desired consistency and mix all of the ingredients together. Add sea salt to taste as you go. Serve with chips.