Roasted Corn with Cumin Guacamole

Pam Stewart


I have tried many recipes for guacamole with corn but it always seemed that something was missing. When I came up with this one I was hoping I wouldn't hear "this is good but, there is just something missing." I didn't hear that comment today! This time they think I hit it right.

★★★★★ 1 vote
Makes about 2 1/2 cups
15 Min
15 Min


haas avocados
limes, juiced
1 tsp
ground cumin
ears of corn, husked, cleaned and grilled
1 tsp
olive oil to brush on corn before grilling
1 medium
jalapeno, seeds removed and finely diced
1 clove
garlic, finely minced
2 Tbsp
flat leaf parsely, chopped
2 Tbsp
red onion, finely chopped
1 tsp
red pepper flakes
1 small
tomato, seeded and chopped
2 Tbsp
sour cream
salt and pepper to taste

How to Make Roasted Corn with Cumin Guacamole


  • 1Preheat grill to medium heat.
  • 2Brush corn with olive oil and place on grill.
    Turn every 3 to 4 minutes. Let a few kernels on each side become slightly charred. Remove from gill and allow to cool.
  • 3Once cool, cut the kernels off the cob and set aside.
  • 4Combine the avocado, lime juice, red pepper flakes, cumin, salt and pepper in a large bowl and mash with a fork or potato masher. Mix in red onion, garlic, parsley, jalapeno and tomato.
  • 5Lightly toss in corn. Mix in sour cream; 1 tablespoon at a time to get desired consistancy.
  • 6I served it with red and yellow bell peppers, jicama, sliced radishes and tortilla chips. But any of your favorite dippers would be fine.

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