Charred Corn Guacamole with Corn Chips Recipe

Name: Charred Corn Guacamole with Corn Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 8 ears corn; Kosher salt

Servings: persons

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
8 ears corn
Kosher salt

1
Heat the grill to high.
2
Remove the husks from the grilled corn and discard.
3
Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper.
4
Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes.
5
Remove the kernels from the ears.
6
Place the avocado in a medium bowl and mash slightly with a fork.
7
Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine.
8
Serve with fried corn chips or warm flour tortillas.
9
Heat the grill to medium.
10
Pull the outer husks down the ear to the base.
11
Strip away the silk from each ear of corn by hand.
12
Fold husks back into place and tie the ends together with kitchen string.
13
Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
14
Remove corn from water and shake off excess.
15
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.
16
Remove the husks and eat on the cob or remove the kernels.
17
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.
18
Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob.
19
Run dull edge of knife down the cob to release any remaining corn and liquid.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ears Perfectly Grilled Corn, recipe follows, 4 tablespoons canola oil, Salt and freshly ground black pepper, 3 ripe avocados, peeled, pitted and diced, and more.

Yes, Charred Corn Guacamole with Corn Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Charred Corn Guacamole with Corn Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions