Best Ever Guacamole with Roasted Corn & Lime
I remember the first time I made this specific Guacamole with Roasted Corn & Lime. It was a humid, lazy Saturday, and I needed an easy dinner appetizer that felt just a little bit special. My go-to recipe was getting stale, and I knew adding that smoky, sweet roasted flavor would transform it.
The simple act of roasting the corn kernels absolutely transforms the dish, adding a sweet, complex flavor that makes this the ultimate quick appetizer. This is truly the best version of this classic dip, moving it beyond a simple snack and into true comfort food territory.
This recipe has been tested dozens of times and is now my official family favorite—it’s vibrant, fresh, and guaranteed to disappear fast!
❤️ Why You’ll Love This Guacamole
- The Flavor Bomb: Roasting the corn brings out a smoky sweetness that pairs perfectly with the bright lime and creamy avocado.
- Quick & Easy: Aside from roasting the corn, this recipe comes together in about 15 minutes of active prep time.
- Perfectly Balanced: We achieve the ideal mix of texture—creamy avocado chunks and crunchy roasted corn kernels.
- Diet-Friendly: Naturally gluten-free, vegan, and a wonderful healthy snack option!
What You Need to Make This Dip
You only need a few simple, fresh pantry staples for this recipe! The key is using perfectly ripe Hass avocados and fresh lime juice.
Check the full printable recipe card below for detailed measurements of the corn, lime, seasonings, and more!
💡 Expert Tips for the Best Guacamole
- Roast First, Cool Later: Ensure your roasted corn is completely cooled before adding it to the avocado mixture. Warm corn can turn the avocado brown faster.
- Use Fresh Lime Juice: Bottled lime juice simply doesn’t compare. Fresh lime juice is essential for that vibrant, zesty flavor and also helps prevent browning.
- Salt is Key: Don’t be afraid to season aggressively! Guacamole requires a generous amount of salt to balance the richness of the avocado. Taste and adjust before serving.
- Mashed vs. Chunky: I prefer a mix. Mash about 75% of the avocado until creamy, but leave 25% in hearty chunks for texture.
Variations & Substitutions
Want to mix things up? This recipe is highly customizable, and naturally fits keto, vegan, and gluten-free diets!
- Make it Spicy: Increase the amount of finely minced jalapeño, or add a dash of cayenne pepper or a chopped serrano pepper.
- Add Cheese: A sprinkle of salty cotija or crumbled feta cheese stirred in adds a wonderful tang, though it makes the dip non-vegan.
- Sweet Potato Boost: For a hearty dip, try adding small, roasted sweet potato cubes for extra bulk and sweetness.
- Smoked Paprika: If you don’t want to roast the corn, you can add 1/2 teaspoon of smoked paprika to raw corn to give it a similar depth of flavor.
Storage & Freezing
Guacamole is definitely best eaten immediately, but if you have leftovers, there are a few tricks to keep it green!
Storage: Press a piece of plastic wrap directly onto the surface of the guacamole (making sure no air pockets remain). Cover the bowl tightly with a lid or foil and refrigerate for up to 2 days.
Freezing: I do not recommend freezing finished guacamole, as the texture of the avocado changes drastically upon thawing. It becomes watery and grainy.
Frequently Asked Questions (FAQ)
Q: How do I roast the corn?
You can use fresh or frozen corn! If frozen, thaw it first. Toss the kernels with a tiny bit of neutral oil, salt, and pepper. Roast on a sheet pan at 400°F (200°C) for 15-20 minutes, until slightly caramelized and browned. Let cool completely.
Q: How can I tell if an avocado is ripe?
Gently press the avocado near the stem end. If it yields slightly to pressure but isn’t mushy, it’s ready. Avoid avocados that feel rock hard or extremely soft and bruised.
Q: Why does my guacamole turn brown so fast?
Browning is caused by oxidation. To slow it down, make sure you use plenty of fresh lime juice, which is acidic. Additionally, pressing the plastic wrap directly onto the surface of the dip blocks exposure to air.
Enjoy Your Perfect Dip!
This Guacamole with Roasted Corn & Lime is truly a game-changer. It’s the easiest way to elevate a standard snack into something memorable.
If you try this recipe, please leave a comment below—I love hearing your thoughts! Don’t forget to Pin this delicious recipe for later!
Best Ever Guacamole with Roasted Corn & Lime
Ingredients
- 3 large ripe Hass avocados
- 1 cup roasted corn kernels (fresh or frozen, thawed)
- 1/4 cup finely diced red onion
- 1/2 jalapeu00f1o, seeded and minced (optional)
- 2 tablespoons fresh lime juice (from 1-2 limes)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon kosher salt (or to taste)
- Dash of black pepper
Instructions
- Step 1 Prepare the Corn: If starting with fresh corn, remove kernels from the cob. Toss corn kernels with 1 teaspoon of oil, salt, and pepper. Roast on a sheet pan at 400°F (200°C) for 15-20 minutes until lightly browned. Cool completely.
- Step 2 Mash the Avocado: Scoop the avocado flesh into a large bowl. Using a fork or potato masher, mash the avocado to your desired consistency. I recommend leaving some chunks for texture.
- Step 3 Combine Ingredients: Add the cooled roasted corn, diced red onion, minced jalapeu00f1o (if using), fresh lime juice, and cilantro to the bowl.
- Step 4 Season and Mix: Sprinkle in the kosher salt and pepper. Gently fold all ingredients together until just combined. Taste and adjust salt or lime juice as needed.
- Step 5 Serve: Serve immediately with tortilla chips, cut vegetables, or as a topping for tacos or grilled protein.
Ingredients
- 3 large ripe Hass avocados
- 1 cup roasted corn kernels (fresh or frozen, thawed)
- 1/4 cup finely diced red onion
- 1/2 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh lime juice (from 1-2 limes)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon kosher salt (or to taste)
- Dash of black pepper
