Name: JOEY Bellevues Roasted Corn Guacamole Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 cups fresh corn kernels (from about 2 ears); 1 tbs olive oil; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 3 cups ripe avocados; 2 tbs fresh lime juice; 1 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.5 cups small red onion, finely minced; 1 each jalapeño, seeds removed and finely minced; 0.5 cups cilantro, chopped; 0.5 cups roma tomato, seeded and diced; 0.25 tsp ground cumin (optional); 2 each extra lime wedges; 0.25 tsp smoked paprika (optional, for garnish); 4 cups tortilla chips or vegetables, for serving

Method

Roasted Corn

Prepare Corn

If using fresh corn, shuck and remove kernels from 2 medium ears to measure about 1 1/2 cups. If using frozen, thaw and drain well.

Roast Corn

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the corn in an even layer. Let it cook without stirring for 2–3 minutes to get some char, then toss or stir and continue cooking 3–4 minutes until kernels are browned in spots. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat and let cool slightly.

Guacamole Base

Prepare Avocados

Halve, pit, and scoop the flesh of 3 medium ripe avocados into a medium bowl. Roughly mash with a fork, leaving some chunks for texture. Aim for a mostly creamy base with occasional avocado pieces.

Season Base

Add 2 tablespoons fresh lime juice, 1 teaspoon fine sea salt, and 1/4 teaspoon black pepper to the mashed avocados. Stir to combine and taste; adjust lime and salt as needed.

Mix-Ins & Aromatics

Prepare Aromatics

Finely mince 1/2 cup red onion, remove seeds and finely mince 1 jalapeño (leave seeds in for more heat), chop 1/2 cup cilantro, and seed and dice 1/2 cup roma tomato. If using cumin, measure 1/4 teaspoon.

Combine with Avocado

Fold the roasted corn into the seasoned avocado. Add the minced red onion, jalapeño, chopped cilantro, and diced tomato. Sprinkle in the 1/4 teaspoon ground cumin if using. Gently fold everything together until evenly distributed, taking care not to over-mash the avocado—retain some texture.

Finishing & Serving

Adjust & Chill (optional)

Taste and adjust seasoning with additional salt or lime juice if desired. For best flavor melding, cover tightly and refrigerate for 20–30 minutes; bring back to near room temperature before serving if chilled longer.

Garnish & Serve

Transfer guacamole to a serving bowl. Sprinkle a light dusting of smoked paprika over the top if using, and garnish with a few cilantro leaves. Serve with tortilla chips or vegetable crudités and lime wedges on the side.