Roasted Corn Guacamole Recipe

Prepare Corn

If using fresh corn, remove kernels from about 2 medium ears. If using frozen, thaw and drain any excess water.

Roast

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Add the corn in an even layer and let cook without stirring for 2–3 minutes to get good color. Stir and continue cooking, stirring occasionally, until kernels are lightly charred in spots, about 4–6 minutes total. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer to a bowl and let cool slightly.

Prepare Avocados

Cut the avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Immediately add 2 tablespoons lime juice to prevent browning and to flavor.

Mash & Season

Use a fork or potato masher to mash the avocado to your preferred texture (chunky or smooth). Add 1 teaspoon minced garlic, 3 tablespoons finely diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon diced jalapeño, 1/4 teaspoon ground cumin (if using), 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix gently to combine and taste; adjust salt, lime, or jalapeño as needed.

Fold in Corn

When the roasted corn has cooled slightly, fold the corn into the mashed avocado mixture until evenly distributed. Reserve a small spoonful of corn for garnish if desired.

Stir in optional 1/2 cup quartered cherry tomatoes if using. Taste and adjust seasoning—add more lime juice or salt if needed.

Transfer guacamole to a serving bowl. Sprinkle reserved corn on top and crumble 2 tablespoons cotija or feta over the surface if desired. Serve immediately with lime wedges alongside tortilla chips, tostadas, or as a topping for grilled meats.

If not serving right away, press a piece of plastic wrap directly onto the surface of the guacamole to reduce browning and refrigerate up to 6 hours (best same day).