Ingredients
Method
- Grill the corn: Preheat your grill to medium-high heat (about 400°F). Brush each ear of corn lightly with olive oil and sprinkle evenly with ½ teaspoon kosher salt. Place ears directly on the grates and cook for 8-12 minutes, turning every 3 minutes, until you have a few dark char marks on all sides. Remove to a cutting board and let cool completely (about 5 minutes).
- Cut off the kernels: Use a sharp chef's knife to slice down each side of the corn cob, catching the loose kernels in your bowl. Scrape along the cobs with the back of your knife to release any remaining creamy bits — this is where the extra flavor lives. Set aside until cool.
- Prep the avocados: While the corn cools, scoop the avocado flesh into a large mixing bowl. Leave it slightly chunky rather than completely smooth for better texture.
- Mix everything together: Add the diced red onion, chopped cilantro, minced jalapeño, mashed roasted garlic, lime juice, and ½ teaspoon salt to the bowl with avocados. Gently fold in the cooled corn kernels until evenly distributed — be careful not to overwork the avocado.
- Taste and adjust: Before serving, taste for seasoning. Add more salt or lime juice as needed. Let sit at room temperature for 10 minutes before serving so the flavors meld together.
Nutrition
Notes
For a smoother guacamole, pulse the avocados in a food processor for 30 seconds before adding the corn. The corn will stay distinct while giving you that extra creaminess.
This keeps well covered in the fridge for up to 2 days. Press plastic wrap directly on the surface to prevent browning — it works better than just covering with a lid.
If your avocados aren't quite ripe yet, let them sit at room temperature for another day or two before making this. They should yield gently when you press them.