Guacamole Dip with Corn

5 from 2 votes

This easy and delicious guacamole dip is topped with perfectly grilled/roasted corn. Quick to make and made for sharing, it's a great summer appetizer!

This post may contain affiliate links. Please read our disclosure policy.

This Guacamole Dip with Corn is a twist on my simple guacamole recipe. The grilled corn gives the guacamole a sweet and smokey flavor that really takes the dip up a notch. It’s a great recipe to enjoy during the summer with fresh or leftover grilled corn.

Finished bowl of guacamole up-close focusing on the grilled corn and the cheese

I make this guacamole all the time, and I often customize it depending on what I have on hand. The grilled corn really adds some pop of color and pop of flavor and complements the smooth and creamy guacamole so well!


  • Corn: Use fresh ears of corn. We grill these to really bring out the natural sweetness. If you are in a pinch, you can use frozen corn and brown it n a skillet. It’s best to stay away from canned corn in this recipe.
  • Avocados: The base of a guacamole. Loaded with healthy fatty acids, vitamins and antioxidants, this is a dip you can feel good about eating.
  • Red onion: Red onion is milder than white or yellow so can be used raw. Dice it finely so that it’s not overpowering.
  • Cilantro: To add a burst of fresh flavor. If you don’t like cilantro, you can use parsley instead.
  • Garlic: Use freshly minced garlic for the best flavor.
  • Jalapeno: To add a little spice. If you don’t like things spicy, you can omit this.
  • Lime Juice: Use fresh lime juice rather than bottled, it’s so much zingier and fresher in flavor.
  • Cotija Cheese: A Mexican cow’s milk cheese. If you can’t find cotija, feta is a good substitute.

How to make guacamole with roasted corn

Grill the corn

I grilled the corn on my indoor grill with just a touch of cooking spray. It’s so worth a little more effort.

White long bowl with four halves or corn ears with grill marks on them

Make the dip

Mash the avocado with a fork until you reach your desired consistency, then stir in the other ingredients to combine.

Big clear bowl with mashed avocados. On top of the mashed avocados are chopped red onions, chopped cilantro and chopped jalapeno

The final outcome is a chunky flavorful simple guacamole that you can customize however you’d like! I cut up the grilled corn, added it to the bowl, threw some cotija cheese on top, and served it with these some purple potato chips.

Tips for making guamcaole

  1. Use ripe avocados. When you squeeze them they should give a little. Ripe avocados are not only easier to mash, but they have a richer flavor and creamier texture.
  2. Don’t use a food processor to make the guacamole. It will turn it into a puree and you’ll have extra clean up to do! If the avocados are ripe, all you need is a fork or potato masher to get the job done.
  3. Don’t skip the lime. Guac needs acid to help cut through the fatty avocado; plus it helps to slow down the browning of the guacamole. Always use fresh lime juice that is more zingier than bottled.
  4. Taste the guacamole before serving. Add additional salt and lime juice if needed. Good guacamole has a generous helping of salt to help boost all of the flavors.

Frequently asked questions

How long does guacamole keep?

The lime juice in this guac helps to slow the browning process, so if you keep it covered in a container in the fridge, it will be good for about 2 days. To lengthen the life of the guacamole, place plastic wrap over it in a container, with no air pockets and it can last up to 5 days.

Should you serve guacamole straight away?

Yes, you definitely can! I actually like to let the guac sit, covered in the fridge, for about an hour before serving it. I find this lets the flavors really develop.

What do you serve with guacamole dip?

I love to serve this dip with chips or crudite for a delicious shareable appetizer. It’s also great as a spread on sandwiches!

Bowl of the finished product - simple guacamole with grilled corn, cojita cheese. Around the bowl of guacamole is a round plate with purple potato chips

More dips to try

If you’ve tried this feel good Guacamole Dip with Corn recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Guacamole Dip with Corn

This easy and delicious guacamole dip is topped with perfectly grilled/roasted corn. Quick to make and made for sharing, it's a great summer appetizer!
5 from 2 votes
Servings 8 servings
Course Appetizer
Calories 164
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



  • 2 large ears of corn shucked
  • Cooking spray
  • 3 ripe avocados
  • cup finely chopped red onion
  • ¼ cup chopped cilantro
  • 1 garlic clove minced
  • 1 jalapeño pepper seeded & minced
  • Juice of 1 lime
  • ½ teaspoon salt
  • 3 tablespoons cotija cheese optional


  • Heat a grill pan on medium-high heat and spray the corn with cooking spray. Add the corn to the grill pan and use tongs to rotate the corn every few minutes until tender and charred on all sides, about 7-10 minutes.
  • Cut the avocados in half lengthwise. Remove the pit, scoop out the avocado flesh with a spoon and place them in a bowl. Mash with a fork until you reach your desired consistency
  • Add the cilantro, red onion, garlic, jalapeño and lime juice and season. Stir carefully to combine.
  • Add the grilled corn on top (or mix in) and top with cotija cheese, if desired. Serve immediately with tortilla chips.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Make sure to cover it with a piece of plastic wrap pressed on top of the guacamole so it is touching it. This usually prevents it from browning. If some browning does occur, just scrape the browned layer off and serve.
* Please note the nutrition label does not include the tortilla chips.


Calories: 164kcal, Carbohydrates: 13g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 6mg, Sodium: 226mg, Potassium: 445mg, Fiber: 6g, Sugar: 3g, Vitamin A: 232IU, Vitamin C: 14mg, Calcium: 45mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Mexican
Course: Appetizer

Rate and comment

Recipe Rating