This is one of my favorite guacamole recipes – nice full balanced flavor. I used fresh corn I seared in a skillet, but you can also used grilled corn cooked on your BBQ. This is based on Ree Drummond’s Grilled Corn Guacamole. How chunky it is comes out depends on how soft the avocados are and how much you stir it.
I experimented with some variations. Ree’s recipe uses minced jalapeno, but I used hot green chiles (Mirasol) which adds a subtle roasted green chile flavor that I like. I also tried adding 1/2 tsp chipotle adobo sauce from a can of chipotles in adobo sauce – very, very nice. This changes it into a smokey guacamole.
Seared Corn Guacamole
Prep time
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A very good guacamole recipe with nice balance of flavors and textures, also a good foundation for experimenting with variations.
Author: Anita Edge
Recipe type: Guacamole
Cuisine: Southwest
Serves: 10
Ingredients
- 3 ears fresh corn, shucked
- 6 avocados, diced
- 1½ cups diced tomato
- 2 large cloves garlic, finely minced
- ¼ cup diced hot green chiles (or 2 tbsp minced jalapeno)
- 1 whole lime, juiced
- ¼ tsp ground cumin
- ½ tsp Kosher salt
- ½ cup chopped cilantro
- optional: ½ tsp chipotle adobo sauce
Instructions
- Sear corn on high heat in a dry non-stick skillet on the stove, stirring constantly, just until starting to brown. (You can also saute in 1 tbsp oil on high heat). Another alternative is using corn grilled on the bbq just until starting to brown. Cut off the cob.
- In a bowl, combine all ingredients and stir gently to blend. The more you stir, the more mashed the guacamole gets.
- Serve with tortilla chips or crackers.
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