This Roasted Corn Guacamole Recipe is a delicious twist on the classic Mexican food guacamole appetizer. With smoky chipotle, sweet toasted corn, and creamy avocados, it’s a perfect appetizer for taco Tuesday or for eating while watching the game.
I originally posted this recipe in 2019, and have updated it for you with better pictures, information, and recipe updates.
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Guac is such a versatile dip recipe. And, it makes a great taco filling, enchilada topper, or all-around good dinner eating! You could make some amazing salmon fish tacos with this guacamole and some air fryer cedar plank salmon.
You can add all kinds of different flavors to your guacamole to mix it up.
I’ve added a little sweetness with the roasted corn, and a bit of a smoky kick with Chipotle Paste for this winning appetizer that will make you the MVP of the day!
It’s also a delicious snack for pool side or summer BBQ parties.
Oh, and don’t forget to take it on a picnic!
Ready in about 15 minutes, this easy appetizer/dip is a quick and easy way to up your guacamole game.
This guacamole is part of a delicious party spread. I just love a good taco bar party, and this dip fits right in!
Serve this chipotle spiced guacamole with tortilla chips. And try some homemade salsa on the side.
Or, serve this corn guacamole dip with fresh veggies for healthy and delicious snack.
Why you’ll love this dip
Skip the line at your local restaurant and make this chipotle avocado dip recipe.
- Kicked up guacamole: We all know that guacamole is delicious, but when you add charred corn into the dish it is a whole new level of the ultimate game-day food! It’s sure to make any party complete.
- Easy to make: You can prep everything while the corn is charring. It only takes about 15 minutes to make the whole dish, and it requires no special equipment.
- Special diet friendly: Have guests who are gluten-free or vegetarian? No problem. This is the best guacamole dip recipe for everyone!
Other great Mexican food and avocado recipes
I could eat Mexican food every day for dinner. If you’re like me, and you gotta have Mexican flavors, try these tried-and-true recipes:
Chilaquiles for breakfast is a great way to start the day.
Crock Pot Carne Asada is always a winner on Taco Tuesday.
End the meal with a sweet note and some Avocado Lime Ice Cream.
So many people have asked me, “what can I eat with guacamole instead of chips?”.
Of course, salty crunchy things like tortilla chips and potato chips are the natural winner for what to dip in guacamole.
But don’t stop there. Try vegetable chips (like the ones in the photo) and fruit chips (like apple or banana chips). The nice natural sweetness of fruit pairs well with this dip.
Those flat pretzel crisps, crackers, and mini rice cakes are also great.
Fresh veggies are also winners with guacamole. Try baby carrots, snap peas, broccoli florets, celery sticks, cauliflower, bell peppers, or jicama for healthy guacamole dippers.
I’m a big fan of sturdy corn tortilla chips. Look at the ingredient label of the chips and it should be pretty simple. All they need is corn (or masa), water, oil, salt. And I love when the chip doesn’t have too much salt on it.
My favorite chips are Guerrero tostadas caseras amarillas, which I find on the tortilla rack at most grocery stores. They are the round tostada “chips”.
What is the Mexican dip guacamole made of?
First and most importantly, guacamole is all about avocados! Fresh green healthy avocados.
And if you’re a big fan of the avocado, like I am, you’ll want to read up on different kinds of avocados in my avocado reviews post.
Besides the green fruit, also called alligator pear, guac typically contains simple ingredients like white onion, cilantro, jalapeno, salt, and lime juice.
I have presented a fancy version for you with creamy sour cream, chipotle instead of jalapeno, and that sweet roasted corn.
How to make this appetizer
Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.
Toast the corn
You’ll want a nice browning or char on the corn. It adds crunch and sweet smoky flavor to your favorite summer time dip.
I’ve given directions for toasting the corn kernels in a skillet on the stove which means that you can make this corn dip anytime during the year.
But you can also cook air fryer corn on the cob or grill corn on the cob and cut the cooked kernels from the cob to use in this recipe. Which makes it a great way to use fresh summer corn when it’s in season.
Or if you have leftover corn from something else, it would be great in this dip!
Place toasted corn kernels in a medium bowl.
Mix up the guac
Add the shredded pepper jack cheese to the corn, and stir to combine (the cheese will start to melt).
Add the red onions, salt, paprika, chipotle paste, and sour cream to the large bowl with the corn mixture. Mix gently to combine.
In a separate smaller bowl, roughly mash the avocados. Add the mashed avocado to the larger bowl with the other ingredients, and mix to combine.
Yes! Of course, you can use fresh, frozen, or canned corn. In this recipe.
If you use canned, be sure to drain it well, then proceed with toasting it in the skillet.
What is a chipotle?
Chipotle chiles are dried, smoked jalapeño peppers. They are smoky and flavorful, and add just the right kick to this dip recipe.
I like to buy a whole can of chipotles in adobo sauce and turn them into chipotle paste.
Then, you can add as much heat and spice to your guacamole dip as you like.
I recommend starting with a small amount of chipotle paste and building up. You can always add more heat, but you can’t take it out.
How do I keep my guacamole dip from turning brown?
Adding a squeeze of lime juice will help keep guac fresh and bright green. The citric acid in the lime will keep the avocado from oxidizing.
Also, if you’re going to leave the dip out or if you’re going to store it in the fridge, cover the dish with plastic wrap, pushing the wrap down onto the guacamole so it is touching the guacamole to prevent air pockets.
Store any leftovers in the refrigerator for up to 3 days. Be sure to give it a stir before serving.
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Roasted Corn Guacamole Recipe
- Place a dry cast iron skillet on the stove over medium-high heat. Once the skillet is hot, add corn directly to the skillet. Stirring occasionally, heat corn until it is nicely browned, about 5-10 minutes. Place toasted corn in a medium bowl.
- Add the shredded pepper jack cheese to the corn, and stir to combine (the cheese will start to melt). Add the red onions, salt, paprika, Chipotle Paste, and sour cream, to the large bowl with the corn mixture. Mix gently to combine.
- In a separate smaller bowl, roughly mash the avocados. Add the mashed avocado to the larger bowl with the other ingredients, and mix to combine. Taste for seasonings, adding more salt and chipotle paste as desired.
- Garnish with addition toasted corn, chopped chives, or chopped onion if desired.
- Serve immediately with tortilla chips or fresh veggies for dipping.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.