Sweet Corn Guacamole Recipe

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash avocados to your desired texture (slightly chunky recommended). Immediately stir in the 2 tbsp fresh lime juice to prevent browning.

Add aromatics

Fold in the finely diced red onion (1/4 cup), minced cilantro (2 tbsp), and finely diced jalapeño (1). Season with 1 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp ground cumin if using. Taste and adjust seasoning or lime as needed. Cover and refrigerate while you prepare the corn and chips (or keep at room temperature up to 30 minutes).

Cook corn

If using fresh corn, remove kernels from the cob. If using frozen, thaw and pat dry. Heat 1 tbsp unsalted butter or neutral oil in a small skillet over medium-high heat until shimmering.

Sear and season

Add 1 cup corn kernels in a single layer and let cook without stirring for 1–2 minutes to get slight browning, then stir and cook another 1–2 minutes until bright and slightly charred in spots.

Finish corn

Reduce heat to medium, stir in 1/2 tsp honey (or agave) and 1/4 tsp smoked paprika, then add 1 tsp fresh lime juice and 1/4 tsp fine sea salt. Cook 30 seconds more to marry flavors. Remove from heat and stir in 1 tbsp chopped cilantro. Let cool slightly before topping the guacamole.

Prep tortillas

Preheat oven to 375°F (190°C) if baking. Stack tortillas and cut each into 6 wedges (triangles). If frying, heat 1/2 inch oil in a heavy skillet to 350°F (175°C).

Bake chips (oven method)

Arrange tortilla wedges in a single layer on a baking sheet. Lightly brush or spray both sides with oil (about 2 tbsp total for all wedges). Sprinkle 1/2 tsp fine sea salt and 1/4 tsp chili-lime seasoning evenly over the chips. Bake 8–12 minutes, flipping once halfway, until golden and crisp. Watch closely to avoid burning.

Fry chips (skillet method)

Working in batches, fry tortilla wedges for 1–2 minutes per side until golden and crisp. Transfer to paper towels to drain and immediately season with 1/2 tsp sea salt and 1/4 tsp chili-lime seasoning while still hot.

Cool

Let chips cool briefly to crisp up, about 2–3 minutes. Serve warm or at room temperature.

Place the prepared guacamole in a shallow serving bowl, smoothing the top slightly.

Spoon the warm (or room temperature) sweet corn mixture over the center of the guacamole, leaving a border of guac visible around the edges.

Garnish with an extra pinch of chopped cilantro and an optional dusting of smoked paprika or chili-lime seasoning.

Serve immediately with house chips on the side for dipping.