Best 4 Guacamole With Grilled Corn Recipes

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Indulge in the vibrant flavors of Mexican cuisine with this delectable Guacamole with Grilled Corn recipe. This dish is a harmonious blend of creamy avocado, zesty lime, and a medley of fresh herbs, perfectly complemented by the smoky sweetness of grilled corn. Guacamole, a staple in Mexican cuisine, is elevated with the addition of charred corn kernels, adding a delightful crunch and a touch of smokiness to the classic dip. This recipe also includes a flavorful Pico de Gallo salsa, bursting with the freshness of diced tomatoes, onions, cilantro, and jalapeños. Served with warm, crispy tortilla chips, this Guacamole with Grilled Corn is an irresistible appetizer or snack that will tantalize your taste buds. For a complete Mexican feast, pair it with other classic dishes like sizzling fajitas, savory tacos, or a refreshing margarita.

Check out the recipes below so you can choose the best recipe for yourself!

GUACAMOLE WITH GRILLED CORN



Guacamole with Grilled Corn image

Add grilled corn to classic guacamole, and give it a kick with jalapenos and chile powder.

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 12

1 ear corn, shucked
Vegetable oil, for brushing the corn
Kosher salt
3/4 teaspoon chipotle chile powder
1/4 teaspoon ground coriander
1 bunch scallions, trimmed
2 plum tomatoes
3 ripe avocados
1/4 cup coarsely chopped fresh cilantro leaves
2 jalapenos, finely chopped (remove seeds for less heat)
Juice of 1 lime
Corn tortilla chips, for serving

Steps:

  • Prepare a grill for medium heat. Lightly brush the corn with oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon of the chipotle powder and 1/8 teaspoon of the coriander. Grill the corn, scallions and tomatoes until the vegetables are all slightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool.
  • Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips.

CHARRED CORN GUACAMOLE WITH CORN CHIPS



Charred Corn Guacamole with Corn Chips image

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 11

4 ears Perfectly Grilled Corn, recipe follows
4 tablespoons canola oil
Salt and freshly ground black pepper
3 ripe avocados, peeled, pitted and diced
1 serrano chile, finely diced
1 small red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Blue, yellow and white corn chips, as accompaniment
4 ears corn
Kosher salt

Steps:

  • Heat the grill to high.
  • Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
  • Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
  • How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

GUACAMOLE WITH CORN



Guacamole with Corn image

This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Ana Maria Gonzalez

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 20m

Yield 12

Number Of Ingredients 9

3 large avocados - peeled, pitted, and mashed
1 lime, juiced
salt to taste
1 large plum tomato, seeded and chopped
½ white onion, chopped
1 serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 (8.75 ounce) can whole kernel corn, drained and rinsed

Steps:

  • Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g

GUACAMOLE WITH GRILLED CORN



Guacamole With Grilled Corn image

This simple summer dip combines guacamole with sweet grilled corn and tangy Cotija cheese. The key to great guacamole is to pound the aromatics in a mortar and pestle or molcajete with salt, producing a guacamole with deep flavor from minimal ingredients.

Provided by J. Kenji López-Alt

Categories     dips and spreads

Time 25m

Yield About 3 cups

Number Of Ingredients 9

2 ears corn, shucked
1/2 medium yellow or white onion, roughly chopped (scant 1 cup or 4 ounces)
1 serrano or jalapeño chile, seeded and roughly chopped (more or less to taste)
2 cups loosely packed cilantro leaves and fine stems, roughly chopped, plus more for garnish
1 teaspoon kosher salt, plus more to taste
4 medium or 3 large avocados
1 tablespoon freshly squeezed lime juice, plus more to taste
4 ounces crumbled Cotija (scant 1 cup)
Tortilla chips, for serving

Steps:

  • Prepare a coal or gas grill so it's at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
  • Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
  • Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)

Tips:

  • Use ripe avocados: Ripe avocados are creamier and have a richer flavor than unripe avocados. Look for avocados that are dark green or black in color and yield to gentle pressure when squeezed.
  • Roast the corn: Roasting the corn adds a smoky, slightly sweet flavor to the guacamole. You can roast the corn in the oven or on the grill.
  • Use fresh cilantro: Fresh cilantro adds a bright, citrusy flavor to the guacamole. If you don't have fresh cilantro, you can use dried cilantro, but it won't have the same flavor.
  • Don't over-mash the avocado: The guacamole should be chunky, not smooth. Over-mashing the avocado will make the guacamole too mushy.
  • Serve the guacamole immediately: Guacamole is best served immediately after it is made. It will start to brown after a few hours, so don't make it too far in advance.

Conclusion:

This grilled corn guacamole is a delicious and easy-to-make appetizer or snack. It is perfect for parties, potlucks, or summer cookouts. The roasted corn adds a smoky, slightly sweet flavor to the guacamole, while the fresh cilantro adds a bright, citrusy flavor. This guacamole is sure to be a hit with everyone who tries it!

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