‘Tis the season for corn recipes! Don’t you just love fresh summer corn? Toss some on the grill then cut it off the cob to add to this guacamole. The corn adds a sweetness that goes so well with the saltiness of the cheese (use cotija or feta) and the heat of the garlic and onion.
You just need one ear of corn for this recipe but I like to grill several ears at once, cut it all off the cob, and freeze the rest.
Grilled Corn Guacamole
1 ear of corn
3 large avocados
1 lime, juiced
1/2 tsp salt
1/4 cup white onion, diced
2 garlic cloves, minced
3 Roma tomatoes, seeded and diced
1/4 cup cilantro
2 oz Cotija or Feta cheese
- Preheat grill to 350 degrees. Drizzle corn with olive oil and grill until nicely charred, 3-5 minutes. (Turn a few times to char all sides.) Remove from my heat and let cool. When cool enough to handle, cut the corn away from the cob.
- Cut each avocado in half and scoop out meat into a large bowl. Toss with lime juice to coat. Add salt. Use a pastry blender or fork to mash avocados until creamy.
- Add onion, garlic, tomatoes, cilantro, grilled corn, and feta cheese. Mix well. Enjoy!
Tip: if you don’t finish the bowl immediately or if you want to make this ahead of time, store in the fridge with plastic wrap directly on the surface of the guacamole to prevent the avocados from browning.
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