Charred Corn Guacamole

Guacamole… who doesn’t love? This week, I decided to dress my normal guacamole up with a few extra ingredients, and to no surprise, it turned out fantastic!

What’s great about this guacamole in particular is the sweetness that the summer corn brings out. It’s a sure-fire way to bring an extra level of taste you don’t normally get from a guacamole. You can eat it with chips, add it on top of a grilled meat entrée, or, of course, any Mexican meal your heart desires (it would be especially delicious on tacos!) My kids devoured it with some cheesy chicken burgers I whipped up. I hope you enjoy it just as much!



Charred Corn Guacamole


5 Avocados

2 Ears of corn, slightly charred

2 Green onions, sliced

1 tbsp. Olive oil

1/2 Lime, squeezed

1 handful Cilantro, chopped



1/2 tsp. Chili powder

To char the corn, place ears on the grill over medium heat, flipping onto each side until kernels are blackened slightly. Set aside to cool, and then slice kernels off the cob. Combine all ingredients in a medium-sized bowl, and use a fork to mash all ingredients together and to the desired consistency. Serve and enjoy!