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See 5 recipes Download free cookbookCharred Corn Guacamole with Baked Tortilla Chips
Charred Corn Guacamole
Creamy avocado, smoky skillet-charred corn, lime, jalapeño, and cilantro make a bright summer guacamole, served with crisp oven-baked tortilla chips.
Prep Time:20 minCook Time:15 minTotal Time:35 minServings:8Difficulty:Easy
Charred corn gives classic guacamole a smoky-sweet edge without hiding the flavor of ripe avocado. Browning the kernels in a hot skillet adds depth quickly, while lime, cilantro, and jalapeño keep every bite fresh.
The baked tortilla chips are practical for sharing and need only a light coating of oil and salt. Cutting the tortillas into wedges before baking creates plenty of crisp, sturdy scoops for the chunky guacamole.
For gentler heat, remove the jalapeño seeds and start with half the pepper. For a livelier bowl, keep some seeds or add the remaining jalapeño after tasting; the corn's sweetness helps balance the chile.
The corn can be charred up to one day ahead and refrigerated once cool. For the best color and texture, mash and season the avocado shortly before serving, then press reusable wrap directly onto any leftovers.
Nutrition (per serving)
Calories:310 kcal
Protein:5 g
Carbs:34 g
Fat:19 g
Directions
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1
Heat the oven to 400°F. Cut each tortilla into 6 wedges and spread the wedges over 2 large sheet pans.
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2
Brush the tortilla wedges with 1 tablespoon avocado oil and season with 1/2 teaspoon salt. Bake for 10 to 14 minutes, rotating the pans halfway through, until dry, crisp, and golden at the edges.
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3
Heat a large cast-iron or stainless-steel skillet over medium-high heat. Add the remaining 1 tablespoon avocado oil, then add the corn in an even layer.
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4
Cook the corn for 5 to 7 minutes, stirring only once or twice, until deeply browned in spots. Stir in the cumin, smoked paprika, and 1/4 teaspoon salt, then transfer the corn to a plate to cool.
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5
Halve and pit the avocados, then scoop the flesh into a wide bowl. Add the lime juice, garlic, and remaining 1/2 teaspoon salt.
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6
Mash the avocado with a fork until mostly creamy but still chunky. Fold in the jalapeño, red onion, cilantro, tomato, and three-quarters of the cooled charred corn.
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7
Taste the guacamole and adjust with more salt, lime, or jalapeño as needed. Spoon it into a shallow serving bowl and scatter the remaining charred corn over the top.
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8
Serve immediately with the warm baked tortilla chips and lime wedges, or cover the surface of the guacamole directly and refrigerate for up to 2 hours before serving.
Ingredients
- Small Corn Tortillas:12
- Avocado Oil:2 tbsp
- Kosher Salt:1 1/4 tsp
- Fresh Or Frozen Corn Kernels:2 cups
- Ripe Avocados:4 large
- Fresh Lime Juice:3 tbsp
- Jalapeño, Finely Chopped:1 small
- Red Onion, Finely Chopped:1/3 cup
- Fresh Cilantro, Chopped:1/3 cup
- Garlic, Finely Grated:1 clove
- Ground Cumin:1/4 tsp
- Smoked Paprika:1/4 tsp
- Roma Tomato, Seeded And Diced:1 small
- Lime, Cut Into Wedges:1
Tips & Notes
- Dry thawed frozen corn thoroughly before charring so it browns instead of steaming.
- For milder guacamole, remove the jalapeño seeds and use only half the pepper at first.
- Char the corn up to one day ahead, cool it completely, and refrigerate it in a covered container.
