Grilled Corn Guacamole

Grilled Corn Guacamole

Serves 4
Add a little something extra to your guac for more flavor, texture, and color! Serve with tortilla chips or slather onto a big burger.

Ingredients

  • 2 ears corn
  • 2 tablespoons vegetable oil
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 1 pound guacamole
  • 2 tablespoons crumbled cotija (plus more for topping)
  • Tajín Clásico Seasoning

Directions

  1. Remove husks and silk from corn. Brush with oil. Season with salt and pepper. Grill over medium heat, rotating occasionally until charred all over, about 5 minutes. Cut kernels off cobs (see Cook's Tip).
  2. Place guacamole in a bowl. Add corn and cotija; stir gently. Sprinkle with additional cotija and Tajín.

Cook Tips

To remove corn kernels: Lay out a clean dish towel. Stand corn up and hold by stem, resting tip on towel. Run knife down sides of ears to cut kernels off without cutting into cobs. The towel will help keep kernels from rolling away and can be lifted to easily gather corn and transfer to bowl.

Corn on the cob option: Instead of removing kernels, break each ear of corn in half. Slather with guacamole and sprinkle with cotija and Tajín.