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Finished bowl of guacamole up-close focusing on the grilled corn and the cheese
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5 from 1 vote

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!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 164kcal
Author Yumna Jawad


  • 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