I have a confession to make: I didn’t make my first batch of summertime guacamole until 2 weeks ago! What’s wrong with me? How did I allow so much of the warm weather to pass by without making guacamole? It’s blasphemy!
Don’t worry, I have since been making up for it by whipping up at least one or two batches of guacamole per week. I think it’s impossible for me to ever get sick of eating guacamole. Usually I make my basic guacamole recipe. It is the simplest to make, with the most basic flavors that truly highlight the avocados. It is my one true love to all things avocado.
Although the original, no-fuss guac is the best, I think it may be time for another guacamole recipe to appear here on Robust Recipes, because there can never be too much guacamole in our lives! Who’s with me?!
Alright! Let’s do this!
For this guacamole grilled corn is our star. Of course, you could use frozen or canned sweet corn when you’re in a hurry, but grilling your corn adds a nice, sweet-smoky flavor. This guac just screams summer!
Black beans are added for a soft creamy texture. Bonus: they add a little fiber and protein! Some finely minced red onion adds pizazz. And of course fresh minced jalapeno for spice and cilantro for a refreshing undertone.
Don’t forget fresh minced garlic and the fresh squeezed lime juice for tang!
Mash up the ripe avocados, stir all ingredients together, grab some tortilla chips and we are done! Freshly made Grilled Corn and Black Bean Guacamole for everyone!
Serve grilled corn and black bean guacamole alongside a good taco or quesadilla and maybe even with a margarita for an extra good evening.
- 1 ear sweet corn (or 1 cup frozen or canned sweet corn)
- 2 ripe Hass avocados
- Juice of 1 to 2 limes
- 1 teaspoon cumin
- Fine sea salt to taste
- ½ cup cilantro, chopped (use stems plus leaves for the most flavor)
- 2 to 3 cloves garlic
- 1 jalapeno, minced (remove seeds if you prefer a more mild heat)
- ¼ red onion, minced
- ½ cup black beans, drained and rinsed (reserve the remainder of the can for use in salads or tacos etc.)
- Tortilla chips for serving
- Preheat your grill to medium-high heat. Remove most of the husks from the ear of corn, leaving behind a few of the husks to protect the corn when grilled. Gently pull back the remaining husks, without removing them and remove most of the silks; you don’t need to be perfect because they will burn off when grilled. Place the husks back into position over the corn.
- Grill the corn for about 3 to 5 minutes on each side. Make sure you are making quarter turns to cook all of the kernels. Once cooked, you can gently pull back the husks and place the exposed corn back on the grill for 1 to 2 minutes on each side to create a little more char on the kernels. Be careful to not let the corn overcook or it can become tough. Alternately, you could use frozen or canned sweet corn in a pinch, but the grilled corn adds a smoky sweetness to the guacamole.
- Once the corn is cooked allow it to mostly cool while you make your guacamole.
- Cut the avocados in half lengthwise, moving around the pit. Use the blade of your knife to gently tap the pit until the blade of the knife is stuck in the pit. Rotate the knife to remove the pit. Use a paper towel to grasp the pit and remove it from the knife.
- Using the same knife gently score the flesh of the avocado into cubes. Use a spoon to scoop out the flesh of the avocado into a medium-sized mixing bowl. Immediately add some of the juice of the limes to the avocado to help prevent oxidation. Use a fork to mash the avocado until mostly smooth. Add more lime juice as needed.
- Add the cumin, salt, cilantro, minced garlic, jalapeno, and onion. Stir to combine. Cover the guacamole to help prevent oxidation while you cut the corn.
- Remove the husks of the corn from the ear. Cut the top and bottom of the corn cob off. Stand the corn upright on a cutting board so it is stable on one flat, cut end. Run your knife the length of the corn to remove the kernels from the cob. Rotate the ear of corn and repeat until all the corn has been removed from the ear. Break up any large clumps of kernels.
- Add the corn and black beans to the guacamole; stir to combine. Taste and adjust seasonings as needed.
- Serve immediately with tortilla chips. Store leftovers in the refrigerator, covered with plastic wrap that is touching the guacamole to retard oxidation. The guacamole will be good for up to 2 days but it is best when fresh.