Best 5 Guacamole With Grilled Corn Recipes

Guacamole, a classic Mexican dish, is a vibrant and flavorful dip or spread typically made from mashed avocados, lime juice, cilantro, onions, and chili peppers. Grilled corn, with its smoky and sweet flavor, adds a delicious twist to this classic recipe. Whether you're hosting a party, enjoying a casual get-together, or simply looking for a healthy and tasty snack, this combination of guacamole and grilled corn is sure to impress.

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GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

Grilled Corn and Avocado Salad With Feta Dressing image

This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.

Provided by Sue Li

Categories dinner, easy, weeknight, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 ears corn (about 3 pounds), shucked and silk removed
1 bunch scallions (about 6), trimmed
1 jalapeño, stemmed and halved lengthwise
3 tablespoons olive oil
Kosher salt and black pepper
4 ounces feta cheese, crumbled (about 3/4 cup)
1/3 cup buttermilk
1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
1 small garlic clove, grated
1/4 cup sliced fresh chives
1/4 cup finely chopped fresh parsley
1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
2 avocados, sliced

Steps:

Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

GRILLED CORN AVOCADO SALAD

Grilled corn avocado salad image

Provided by Alida Ryder

Categories Side Dish

Time 30m

Number Of Ingredients 9

Ingredients

4 corn on the cob
2 avocados
2 cups cherry tomatoes (halved )
½ cup fresh basil leaves
1 tbsp parsley (roughly chopped )
2 tbsp olive oil
2 tbsp lemon juice
1 tsp salt
½ tsp pepper

Steps:

Preheat a grill or grill pan over high heat. Boil the corn in salted water for 10 minutes. Drain the corn then brush with olive oil.
Grill the corn until charred and golden brown all over. Remove from the grill and set aside to cool while you prepare the rest of the salad.
Cut the avocado into chunks, slice the tomatoes and roughly chop the herbs. Place into a large bowl.
Lie the corn on its side and with a sharp knife slice the kernels off the cob. Place into the bowl with the rest of the salad.
Whisk together olive oil, lemon juice, salt and pepper. Pour over the salad, gently toss and serve.

Nutrition Facts : Calories 185 kcal, Carbohydrate 14 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 403 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

GUACAMOLE WITH CORN

Guacamole with Corn image

This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Ana Maria Gonzalez

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

3 large avocados - peeled, pitted, and mashed
1 lime, juiced
salt to taste
1 large plum tomato, seeded and chopped
½ white onion, chopped
1 serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 (8.75 ounce) can whole kernel corn, drained and rinsed

Steps:

Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g

ROASTED CORN GUACAMOLE

Roasted Corn Guacamole image

Provided by Bobby Flay

Categories appetizer

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 avocado, peeled, seeded and coarsely chopped
2 ears corn, roasted and kernels removed
1/2 red onion, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground pepper
Blue corn tortilla chips

Steps:

Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.

GUACAMOLE WITH GRILLED CORN

Guacamole with Grilled Corn image

Add grilled corn to classic guacamole, and give it a kick with jalapenos and chile powder.

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 ear corn, shucked
Vegetable oil, for brushing the corn
Kosher salt
3/4 teaspoon chipotle chile powder
1/4 teaspoon ground coriander
1 bunch scallions, trimmed
2 plum tomatoes
3 ripe avocados
1/4 cup coarsely chopped fresh cilantro leaves
2 jalapenos, finely chopped (remove seeds for less heat)
Juice of 1 lime
Corn tortilla chips, for serving

Steps:

Prepare a grill for medium heat. Lightly brush the corn with oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon of the chipotle powder and 1/8 teaspoon of the coriander. Grill the corn, scallions and tomatoes until the vegetables are all slightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool.
Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips.

Tips:

Select ripe avocados: Choose avocados that are slightly firm to the touch, with a deep green or blackish color. Avoid avocados that are too soft or have blemishes.
Roast the corn: Roasting the corn adds a smoky flavor to the guacamole. You can roast the corn in a grill or oven at 400°F for about 15 minutes, or until the kernels are slightly charred.
Use fresh herbs: Fresh herbs like cilantro and parsley add a pop of flavor to the guacamole. Chop them finely before adding them to the guacamole.
Adjust the spiciness: The amount of jalapeño pepper you add to the guacamole will determine the spiciness. If you prefer a milder guacamole, remove the seeds and ribs from the jalapeño before chopping it. If you like it spicy, leave the seeds and ribs in.
Taste and adjust: Before serving, taste the guacamole and adjust the seasonings as needed. You may want to add more salt, lime juice, or cilantro to suit your taste.

Conclusion:

This grilled corn guacamole is a delicious and versatile dip that can be enjoyed as an appetizer, snack, or condiment. It's perfect for summer gatherings and potlucks. With its smoky flavor, creamy texture, and fresh ingredients, this guacamole is sure to be a hit at your next party.