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Smoky Roasted Garlic Guacamole with Charred Corn

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This isn’t your average bowl of guacamole. Creamy avocado meets mellow roasted garlic and sweet charred corn, creating layers of smoky flavor that will make you forget every other guacamole recipe you’ve tried.

Ingredients

Scale
  • 4 medium or 3 large ripe avocados
  • 2 small to medium heads whole garlic bulbs
  • 2 ears fresh corn on the cob
  • 2 to 3 tablespoons fresh lime juice (from about 2 limes)
  • ½ cup fresh cilantro, chopped
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, seeded and minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin (optional)
  • ½ teaspoon kosher salt (or to taste)
  • 1 tablespoon olive oil (for roasting garlic and charring corn)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the tops off both garlic bulbs, about ¼ inch from the top, exposing the cloves. Place each bulb on a piece of aluminum foil, drizzle with a teaspoon of olive oil, and wrap tightly. Roast for 35 to 40 minutes until cloves are soft and golden. Let cool for about 10 minutes.
  2. While the garlic roasts, shuck both ears of corn and remove all silk. Pat dry with a paper towel. Heat a cast iron skillet over medium-high heat until smoking hot. Add a drizzle of olive oil, then place the corn in the skillet. Cook without moving for 3 to 4 minutes per side, until dark charred spots appear. Total time is about 12 to 15 minutes. Set aside to cool.
  3. Once the corn is cool enough to handle, stand each ear upright on a cutting board and cut the kernels off using a sharp knife. You should have about 1½ cups of charred corn. Set aside.
  4. When the garlic is cool enough to touch, squeeze the cloves out of their skins. They should slide out easily. Mash with the back of a fork until smooth paste forms.
  5. Cut avocados in half, remove pits, and scoop flesh into a mixing bowl. Add the roasted garlic paste, lime juice, and salt. Mash with a fork until desired consistency (chunky or smooth).
  6. Fold in the charred corn, diced red onion, minced jalapeño, chopped cilantro, smoked paprika, and cumin. Stir gently until evenly distributed. Taste and adjust salt, lime juice, or smoked paprika as needed.
  7. Let the guacamole rest for about 10 minutes before serving to allow flavors to meld. Serve with tortilla chips, on tacos, or alongside grilled meats.

Notes

Don’t skip the resting step—flavors meld and improve. For best results, use fresh summer corn and ripe avocados that yield to gentle pressure. If making ahead, press plastic wrap directly onto the surface of the guacamole before refrigerating to prevent browning. Let refrigerated guacamole sit at room temperature for 15 minutes before serving.

Nutrition

Keywords: guacamole, roasted garlic, charred corn, smoky, appetizer, vegan, gluten-free, summer, party dip

Find it online: https://vexifood.com/smoky-roasted-garlic-guacamole-with-charred-corn/