Make Ahead

Roasted Corn and Cumin Guacamole

July 31, 2011
0 Ratings
  • Makes about 3 cups
Author Notes

I have tried many recipes for guacamole with corn but it always seemed that something was missing. When I saw the ingredient this week was corn I knew it was time to come up with a guacamole that my family would REALLY LIKE. Hopefully I wouldn't hear "this is good but, there is just something missing." I didn't hear that comment today! This time they think I hit it right. —GiGi26

What You'll Need
  • 4 Hass Avocados
  • 2 Limes, juiced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon red pepper flakes
  • 2 Ears of Corn, husked and grilled
  • 2 teaspoons olive oil
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small jalapeno, diced fine
  • 1 medium tomato, seeded and chopped
  • 1 tablespoon sour cream
  • salt and pepper to taste
  1. Preheat the grill to medium heat.
  2. Brush the husked and cleaned ears of corn with olive oil and sprinkle with salt. Place on grill turning every 3 or 4 minutes. Let each side become slightly charred. Remove from the grill and let cool.
  3. When corn has cooled cut the kernels off the cob and set aside.
  4. Seed and chop the tomato and set aside.
  5. Combine the Avocado, lime juice, red pepper flakes, cumin, flat leaf parsley, garlic, jalapeno and red onion. Mash together with a fork or potato masher. Stir in sour cream.
  6. Add corn and tomato and mix. Salt and pepper to taste.
  7. Serve with Jicama, Sliced Radishes, Sweet Peppers and freshly made Tortilla Chips.

See what other Food52ers are saying.

  • inpatskitchen
  • GiGi26

2 Reviews

inpatskitchen July 31, 2011
Oh I love this !! I've saved it and liked it!
GiGi26 July 31, 2011
Thank you, it was really tasty. Darby finished it up tonight and wiped the bowl clean.