Sweet Corn Grilled Guacamole

Grilled avocados add that extra special touch to this fresh made guacamole, loaded with sweet corn kernels and goat cheese for that extra creaminess!

I’ve been part of Mazola Corn Oil’s Heart-Healthy Summer campaign and today, I bring you the final post. And of course I had to save the best for last, so without further ado, I present to you sweet corn grilled guacamole.

Now I have never actually grilled guacamole before. I’ve seen it done by so many bloggers but I just never got around to it. But I’ve finally tried it and boy, have I been missing out.

Grilling the avocado with Mazola Corn Oil seasoned with a bit of garlic powder and paprika brings about such a smoky and caramelized taste. It adds that special touch to this guacamole before you smother it with sweet corn kernels, red onion, cilantro, freshly squeezed lime juice and goat cheese for that creamy base.

Now I’m sure I’ve said this a ton of times before, but I really mean it when I say that this is my absolute favorite guacamole. I’ve eaten it with a giant spoon, along with some tortilla chips, but the spoon method was my favorite. But no matter how you eat it, this smoky, creamy guacamole is a sure win in my book!

Sweet Corn Grilled Guacamole

Yield: 3 servings

prep time: 10 minutes

cook time: 5 minutes

total time: 15 minutes

Grilled avocados add that extra special touch to this fresh made guacamole, loaded with sweet corn kernels and goat cheese for that extra creaminess!

Print Recipe

Sweet Corn Grilled Guacamole

10 minutes5 minutes

Chungah Rhee

Ingredients:

• 1 tablespoon Mazola Corn Oil
• Juice of 1 lime, divided
• Pinch of garlic powder
• Pinch of paprika
• 2 avocados, halved, seeded and peeled
• 1 cup sweet corn kernels
• 1/4 cup minced red onion
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat grill to medium high heat.
2. In a small bowl, whisk together corn oil, 1 tablespoon lime juice, garlic powder and paprika.
3. Brush avocados, cut sides up, with corn oil mixture and add to grill, cut sides down. Cook until lightly browned and grill marks appear, about 3-4 minutes; let cool.
4. In a small bowl, gently mash avocados using a potato masher. Add corn, red onion, goat cheese, cilantro, remaining lime juice, salt and pepper, to taste, and gently toss to combine.
5. Serve immediately.

Adapted from Mazola.

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Disclosure: This post is sponsored by Mazola®. All opinions expressed are my own.