Cut the avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Use a fork to mash to a chunky consistency — leave some small avocado pieces for texture (about 6–8 light mashes).

Prep vegetables

While mashing, finely dice the red onion, seed and dice the tomato, finely chop the cilantro, and mince the jalapeño (if using). Rinse and drain the canned black beans thoroughly in a fine-mesh sieve and let them sit to remove excess water. If using fresh corn, cut kernels from the cob; if using frozen, ensure kernels are thawed and patted dry.

Combine

Add the rinsed black beans, corn kernels, diced tomato, diced red onion, chopped cilantro, and minced jalapeño to the bowl with the mashed avocado. Drizzle in the lime juice and olive oil.

Season and fold

Sprinkle the ground cumin, sea salt, and black pepper over the mixture. Gently fold everything together with a spatula or spoon until combined — avoid over-mixing to keep beans and corn intact. Taste and adjust seasoning with more salt or lime juice if needed.

Chill briefly (optional)

For best flavor melding, cover and refrigerate the guacamole for 15–30 minutes. If serving immediately, let it sit at room temperature for 5 minutes before serving.

To Serve

Transfer the corn & black bean guacamole to a serving bowl. Garnish with extra cilantro leaves and a light drizzle of olive oil if desired. Serve with tortilla chips and lime wedges on the side.

If transporting or storing, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning, then refrigerate for up to 24 hours.