Roasted Corn Guacamole Salsa

Roasted Corn Guacamole Salsa Recipe

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Lisa Pardini


Sunday's BBQ left one beautiful roasted ear uneaten. I had immediate designs. Tonight the magic was concocted. It was so delicious I spooned it atop my baked potato along with more sour cream and wow was that good! Had to resist getting out the chips and finishing it off before anyone else got a taste. Cooking this for my clients for sure.

★★★★★ 2 votes
30 Min


1 large
roasted ear of corn
1 large
haas avocado (peeled, diced)
2 medium
tomatoes (chopped)
1/4 c
red onion (minced fine)
3-4 sprig(s)
cilantro, fresh (chiffonade)
1 Tbsp
sour cream
1 small
jalapeno pepper
salt and pepper

How to Make Roasted Corn Guacamole Salsa


  • 1Cut kernels from Ear of Roasted Corn and place into a mixing bowl. Add chopped Avocado, Tomatoes, Onion and Cilantro. Fold together gently. Season with salt and pepper, lemon juice, and minced Jalapeno to taste. Add the sour cream to prevent oxidation. Serve immediately.
  • 2Store tightly covered. Use within a day or two.

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About Roasted Corn Guacamole Salsa

Course/Dish: Dips
Other Tag: Quick & Easy