Roasted Corn Guacamole

This Sunday is Super Bowl Sunday. It seemed to sneak up on me this year. I’ve just started menu planning for the big day. Along with pizza and wings, I’m making some fresh guacamole to snack on. It’s a must have snack for Super Bowl Sunday in our house. This year I’m making a big batch of roasted corn guacamole. It’s loaded with sweet roasted corm, ripe tomatoes and lots of fresh cilantro.  For my avocados, I always use hass, and right now the freshest in season avocados are coming out of Chile. Be sure to look for the Chilean sticker on your avocados when you pick yours up at your local market this week.

If you’re looking for some more new recipe ideas that incorporate avocados, the Chilean Avocado Importers Association (CAIA) is giving away a free e-Cookbook and a chance to win $1,000 through its Facebook page this week only. When you like CAIA’s page, you can download the e-Cookbook with recipes using avocados (and you’ll be entered to win the $1,000 gift card!).

To go along with this beautiful guacamole, I serve fresh the freshest chips. I buy corn tortillas, and deep fry them in 375° oil until golden brown. They are much tastier and way cheaper than buying tortilla chips.

Yield: Serves 4

Roasted Corn Guacamole

5.00 stars (1 reviews)


6 ripe hass avocados
the juice of 1 lime
1 ear roasted corn, kernels cut from cob (1 cup)
1 medium tomato, diced (1 cup)
1/4 red onion, diced (1/4 cup)
1/4 cup freshly chopped cilantro
1 clove garlic, diced fine
1 jalapeno, diced fine (optional)


Place avocados in a large bowl and mash with a fork or a potato masher.

Add all other ingredients to mashed avocados and mix well.

Serve with tortilla chips.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!


This post sponsored by the Chilean Avocado Importers Association.