Scorched sweet corn adds texture and great flavor to this light corn guacamole. A fresh and festive choice for your appetizer menu.
I like to add things to guacamole. Sometimes I go big with my full guacamole. But, when the sweet corn of summer is at its peak, I like to burn the golden and sweet kernels of goodness, fold them into freshly made guacamole, and add it with a little crumbled cottage cheese. That’s a taste, friends!
In addition to serving corn guacamole with tortilla chips, it is absolutely delicious as an addition to taco or burrito bowls.
Ingredient notes
- corn – You will need seeds from two corn nuts. Yellow corn is a little more prominent but you can use white corn or even two-colored corn which is great if you can find it.
- Olive oil
- Avocados – See below my tips on how to choose the best avocado.
- Lime juice – Not only does lime juice add flavor, citric acid helps slow down the process of browning avocados. This is an absolute requirement for proper guacamole.
- Red onion Cut into thin cubes.
- Coriander leaves Remove thick stems.
- His successors Seeds as desired and cut into thin cubes.
- Kosher salt
- Crumbled cutty cheese – It’s totally optional but I like to garnish the corn guacamole with a little cottage cheese. It looks amazing and it adds a nice, salty bite.
Choosing the best avocado
- For avocado you will use within a day or two Choose an avocado with dark green to black skin with a slightly lumpy texture. When you put gentle pressure on the avocado, you should feel some giving but it should not feel pulpy or leave a dent.
- For avocado you will use in 3 days or more Choose a firm, green avocado with smooth skin. Within 3 to 5 days, they will ripen and be ready for use.
To speed up the ripening process, place the avocado in a brown paper bag with an apple or banana, close the bag and let it rest. Within a day or two, the gas the fruit produces will help the avocado ripen faster.
Scorching the corn
To get a nice charcoal on the corn you can put it on the grill or if you are not roasting, you can get a good result by cooking it in a pan.
Guacamole corn pan
Cut the seeds from the cob. Heat the olive oil in a pan over medium heat. Add the corn and cook, stirring, for a few minutes until lightly browned. Remove from the heat and transfer to a mixing bowl. Allow to cool completely before assembling the guacamole.
Grilled corn guacamole
Lightly brush the corn with olive oil and roast over medium-high heat, turning often, until they are charred. Remove from the grill and set aside to cool. Slice the seeds from the cob And transfer them to a mixing bowl.
Can I use frozen or canned corn?
When there is no fresh corn cob, I made this recipe of frozen guacamole with frozen corn with good result. If using frozen corn, make sure it is completely thawed and drained well. For canned corn, rinse it well with cool water and let it drain. Follow the pan method to burn the corn or you can skip this step completely, if you like.
How to make guacamole with corn
- Place the avocado in a medium bowl and mash lightly with a fork or mashed potato.
- Squeeze over the lime juice and mash to the desired texture.
- Add the charred corn, red onion, cilantro, gelfano and salt and fold gently. Transfer to a serving bowl and garnish with a little cottage cheese.
Storage tips
Once an avocado is sliced it will begin to oxidize from the oxygen in the air and within a few hours it will turn from green to brown. Guacamole that has become a safe heat to eat as long as it is stored properly, but it is not really appetizing. If you have any residue, follow these steps to prevent browning.
- Use the back of a spoon to flatten the top layer of the guacamole.
- Squeeze lime or lemon juice on top in a thin layer.
- Cover the container with cling film, pressing it on the surface of the guacamole to squeeze out any air. Refrigerate for up to 1 to 2 days.
- When ready to eat, pour or scrape the juice and mix the guacamole.
More light dips you will love
Corn guacamole
Scorched sweet corn adds texture and great flavor to this light corn guacamole. A fresh and festive choice for your appetizer menu.
Component
- 2 ears Sweet corn, Or 1 cup of corn kernels
- 2 teaspoons Olive oil, Or as needed for corn
- 3 Large ripe avocado
- 1 Lime, juice
- ¼ Goblet Red onion cut into thin cubes
- ¼ Goblet Fresh coriander leaves, chopped
- 1 tablespoon Gelfano cut into thin cubes
- ¼ teaspoon Kosher salt, Or to taste
- Crumbled cutty cheese, Optional and to taste
- Tortilla chips, For serving
Instructions
For grilled corn
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Lightly brush the corn cobs with olive oil and roast over medium-high heat, turning often until they are charred. Remove from the grill and set aside to cool. Slice the seeds from the cob and transfer them to a mixing bowl. Alternatively, you can cook the corn in a pan as detailed below.
For corn pan
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Slice the seeds from the cobs and set aside. Heat 1 tablespoon olive oil in a pan over medium heat. Add the corn and cook, stirring, for a few minutes until lightly browned. Remove from the heat and transfer to a mixing bowl. Allow to cool completely before adding to guacamole.
Prepare the corn guacamole
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Place the avocado in a medium bowl and squeeze over the lime juice. Mash with a fork to the desired texture. Add 1 cup corn, red onion, cilantro, jalpano and salt and fold gently. Transfer to a serving bowl and garnish with a little cottage cheese.
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Serve with tortilla chips for dipping or as an addition to taco or burrito bowls.
diet
Calories: 297 JNF · Carbohydrates: 22 P · protein: 4 P · Fat: 25 P · Saturated fat: 4 P · Polyunsaturated fat: 3 P · Unsaturated fat: 16 P · sodium: 241 Mg · potassium: 832 Mg · fiber: 12 P · Sugar: 4 P · vitamin: 355 IU · Vitamin C: 26 Mg · calcium: 28 Mg · iron: 1 Mg
Nutritional information is automatically calculated using generic components, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
