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

Simple Guacamole with Roasted Corn

This recipe for simple guacamole is a fail-proof easy homemade recipe - the perfect appetizer for a party that is easy, tasty, healthy and customizable!
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Course: Appetizer
Cuisine: Mexican
Prep Time: 10 mins
Total Time: 10 mins
Servings: 6 servings
Calories: 187kcal
Author: Yumna Jawad


  • 1 large ear of corn shucked
  • 3 ripe avocados
  • 1/4 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 1 garlic clove minced
  • 2 tsp minced jalapeno
  • Juice of 1 lime
  • 3 Tbsp cotija cheese
  • Salt and pepper to taste


  • Cut the avocados in half lengthwise. Remove the pit, scoop out the avocado flesh with a spoon and place it in a bowl. Mash with a fork until you reach your desired consistency
  • Add the cilantro, red onion, garlic, jalapeño and lime juice. Season with salt and pepper.
  • Add the grilled corn and the cotija cheese on top
  • Serve immediately with tortilla chips, or cover with a plastic wrap directly on the guacamole and store in the fridge for up to 2 days



  • Preparation: For best results, use very ripe avocados which tend to give in a little when squeezed
  • Storage: Since avocado are sensitive, it’s best to eat the guacamole right after making it. If you’d like to store it in the fridge, 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.


Serving: 1g | Calories: 187kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 102mg | Potassium: 497mg | Fiber: 6g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 12.9mg | Calcium: 54mg | Iron: 0.6mg