Roasted Corn Guacamole Recipe

Prepare and roast vegetables

Preheat a large skillet or cast-iron pan over medium-high heat until very hot, about 3–4 minutes. While the pan heats, cut corn kernels off the cobs (about 1 cup) and finely dice the red bell pepper. Toss the corn, diced pepper, and chopped shallot with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt, and a pinch (1/8 tsp) black pepper in a bowl.

Add the corn mixture to the hot skillet in a single layer. Let cook undisturbed 3–4 minutes to get a good char, then stir or toss and continue cooking another 2–3 minutes until kernels are golden brown in spots and the pepper softens. Total roasting time should be about 6–8 minutes. Remove from heat and transfer to a plate to cool slightly while you prepare the guacamole base.

Prepare avocados and aromatics

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Immediately add 2 tablespoons fresh lime juice to prevent browning and flavor the avocados. Using a fork or a potato masher, mash the avocados to your desired texture (smooth or slightly chunky).

Add the minced garlic, finely chopped cilantro, minced jalapeño (if using), 3/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper to the mashed avocados. Stir gently to combine and taste; adjust seasoning with more salt or lime if needed.

Fold the roasted corn and pepper mixture into the mashed avocado, reserving 2 tablespoons of the roasted corn for garnish. Mix gently so the charred corn is evenly distributed but the avocado retains some texture.

Taste the assembled guacamole and adjust acid, salt, or heat: add additional lime juice, salt, or jalapeño to preference. Transfer to a serving bowl.

Sprinkle the reserved roasted corn over the top, then dot with 2 tablespoons crumbled cotija or feta if using. Lightly dust with 1/4 teaspoon smoked paprika for color and a hint of smokiness. Serve immediately with tortilla chips, vegetable sticks, or as a topping for tacos.

If you need to store, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air exposure and refrigerate for up to 1 day; add final garnishes just before serving.