Charred-Vegetable Guacamole Recipe

Charred-Vegetable Guacamole

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Grilled corn, onion, and chiles level up your favorite dip.

Karen Schroeder-Rankin

Published on June 2, 2023

Southern Living Charred-Vegetable Guacamole in a bowl to serve with tortilla chips — Photo:
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Active Time:

30 mins

Total Time:

30 mins

Servings:

Level up your guacamole game with this smoky recipe full of grilled veggies. The corn and onions in this dip get sweeter when grilled and add both a lovely color and charred flavor. The jalapeños get a deeper, gentler flavor from grilling, and can (if you like a little heat) be used without seeding them. Crumbled queso fresco on top offers a pretty pop of white against all the colorful veggies. It also brings additional texture to this chunky guac, and a welcomed salty bite.

This three-step recipe is very straightforward, so our only piece of advice is to grill your vegetables just until they are nicely charred, but not overcooked, so they retain some crunch. If preparing this dip ahead of time or trying to save leftovers, we recommend squeezing lime juice on top and placing a piece of plastic wrap directly onto the surface of the dip to keep it from oxidizing and turning brown.

Ingredients

4 ears fresh corn, husks removed
1 medium red onion, cut crosswise into 1/2-inch- thick slices (about 1 cup)
2 medium jalapeño chiles
1 1/2 Tbsp. olive oil
3 medium avocados, cut into small cubes (about 3 cups)
1/4 cup fresh lime juice (from 2 limes), divided
2 tsp. kosher salt, divided
1/4 cup chopped fresh cilantro, plus more for garnish
1 oz. crumbled queso fresco (fresh Mexican cheese, about 1/4 cup)
Tortilla chips, for serving

Directions

Preheat grill to high (450°F to 500°F). Toss together corn, onion, jalapeños, and oil on a baking sheet. Place vegetables on oiled grates; grill, uncovered, turning occasionally, until charred on all sides, 8 to 10 minutes. Remove from grill, and let cool 10 minutes.
Meanwhile, place avocados, 2 tablespoons of the lime juice, and 1 teaspoon of the salt in a medium bowl, and mash using a fork until mostly smooth with some chunks remaining. Set aside.
Cut kernels from grilled corn, place in a medium bowl, and discard cobs. Coarsely chop grilled onion and jalapeños (removing seeds from jalapeños, if desired), and add to corn. Stir in cilantro and remaining 2 tablespoons lime juice and 1 teaspoon salt. Stir 1 cup grilled-corn mixture into avocado mixture. Transfer guacamole to a bowl. Top with remaining grilled-corn mixture, and sprinkle evenly with crumbled queso fresco. Garnish dip with additional cilantro; serve with chips.

Charred-Vegetable Guacamole

Ingredients

Directions

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