Charred Corn Guacamole

Total Time:
40 min
10 min
10 min
20 min

4 to 6 servings

  • 4 ears of corn
  • Kosher salt
  • 1/4 cup canola oil
  • Freshly ground pepper
  • 3 ripe avocados, peeled, pitted and diced
  • 2 serrano chile peppers, seeded and finely diced
  • 1 small red onion, finely diced
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro
  • Heat a grill to medium. Pull down the husks of the corn and remove the silk from each ear. Fold the husks back into place and tie the ends together with kitchen string. Soak in a large bowl of cold water with 1tablespoon salt, 10 minutes.

  • Remove the corn from the water and shake off the excess. Place on the grill, close the cover and grill, turning, until the kernels are tender, about 12 minutes. Remove from the grill and let cool slightly, then remove the husks; brush the corn with 2 tablespoons canola oil and season with salt and pepper. Increase the grill heat to high; return the corn to the grill and cook, turning, until charred, about 5 minutes. Let cool slightly, then cut off the kernels: Stand the corn upright on its stem end and cut down the side of the cob with a sharp paring knife.

  • Place the avocados in a medium bowl and mash slightly with a fork. Add the corn kernels, serrano chiles, red onion, lime juice, the remaining 2 tablespoons canola oil, the cilantro, and salt and pepper to taste; gently stir to combine.

  • To keep guacamole from browning, press plastic wrap directly onto the surface and refrigerate until serving.

  • Photograph by Ryan Liebe

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