Corn Guacamole Recipe
This roasted corn guacamole combines smoky charred corn with creamy avocado, tangy lime, and aromatic cumin for a vibrant, layered flavor. Perfect as a party appetizer or summer dip, it offers a sweet-savory balance with refreshing crunch. The texture is rich yet light, ideal for pairing with tortilla chips or fresh vegetables.
Sabor: Sweet, smoky, creamy, tangy, with herbal freshness and subtle spiceTiempo total: 20 minutes (including 8 min cooking, 5 min prep, 7 min resting)Porciones: 2Adecuado para: Vegetarians, gluten-free diets, heart-healthy eaters, and those seeking plant-based snacksPresupuesto: $4–$6 USD per recipe (using seasonal corn and basic pantry items)
Ingredientes
- Ripe avocados 3 (about 450g
- peeled and pitted)
- Fresh corn on the cob 2 ears (or 1 cup frozen corn
- thawed and drained)
- Red onion 1/2 medium (finely diced
- about 1/4 cup)
- Lime 2 (juice only
- about 3 tbsp)
- Cilantro 1/4 cup (chopped
- stems removed)
- Garlic 1 clove (minced)
- Ground cumin 1/2 tsp
- Salt to taste (start with 1/2 tsp)
- Black pepper 1/4 tsp
- Optional: jalapeño 1/2 (seeded and finely minced
- for mild heat)
Nutricion
Calories~280 kcal per serving (1/4 recipe)
Protein4g (from avocado, corn, and onion)
Fat22g (mostly monounsaturated from avocado; low saturated fat)
Carbohydrates20g (including 5g fiber from corn and avocado)
VitaminsHigh in vitamin C (lime, cilantro), vitamin K (avocado), folate (corn), and potassium (avocado, corn)
Consejos
- Use very ripe avocados for best creaminess—slightly soft to gentle pressure
- Roast corn instead of boiling to intensify sweetness and add smoky depth
- Add lime juice right after mashing avocado to preserve color and freshness
- Prepare up to 2 hours ahead; stir gently before serving to refresh texture
Pasos
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