We’ve always been curious about what would happen if guacamole met the grill. Most days, you would find us far away from anything that fussed with the classic. But after a little nudging from a brand new barbecue, grilled guacamole starring blistered avocados, corn and jalapeños was born.
We are serious when it comes to avocados — guacamole, avocado pasta and even avocado egg salad are on rotation in our kitchen. I have no doubt that grilled guacamole will join them, in fact, I’m thinking this summer’s going to see a lot of it.
More Avocado Recipes To Try:
How to Make Our Easy Guacamole Recipe Starring Blistered Avocados and Corn
Avocados are pretty delicious grilled — they become slightly sweeter, softer and look more green. We grill them unpeeled, which gives a bit more flavor. The cut side blisters and the flesh inside the shell steams.
In addition to the avocados, we grill a couple ears of sweet corn, a thick slice of onion and a jalapeño pepper.
The avocados come off first — they only take about 5 minutes to grill. Everything else stays on the grill until a few of the corn kernels begin to char and the onion and pepper are soft.
Once everything is grilled, the guacamole comes together quickly. Scoop the flesh of the avocados into a bowl, remove the corn kernels from the cobs, chop the onion and mince the jalapeño.
A+J’s Tip: Add as much or as little of the jalapeño as you like. For medium-hot heat, we remove the seeds and membrane from the pepper since they are the spiciest. We then mince what’s left of the pepper and add it to the guacamole. For even less heat, add about half of the pepper.
Add some chopped tomatoes, cilantro, minced garlic, salt and fresh lime then use a fork to gently mash everything together.
- 2 medium ripe avocados, halved with pits removed
- 2 medium ears corn, husked
- 1 onion slice, about 1/2-inch thick
- 1 jalapeño pepper
- 1 cup chopped tomatoes (1 large or 2 medium)
- 1 clove garlic, finely minced
- 1/4 cup fresh cilantro leaves, chopped
- 1/2 teaspoon kosher salt
- 1 to 2 limes
- Prepare Grill: Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Or, heat an indoor grill or grill pan to medium-high heat.
- Grill Avocado and Vegetables: Place avocado halves, cut side down, corn, onion slice and jalapeño onto the grill. Cook until avocado and vegetables begin to char, about 5 minutes.
- When underside of avocado is blistered, transfer to a bowl and set aside. Turn the corn, onion and jalapeño until all sides are slightly blackened then transfer to cutting board.
- Remove Corn Kernels: Remove corn kernels by standing the grilled corn cob upright. Hold the cob steady and use a sharp knife to make long downward strokes against the cob, separating the kernels from the cob. (It can be helpful to place a dishtowel between the cob and work surface to prevent slipping).
- Chop Onion and Mince Jalapeño: Chop the grilled onion. Remove seeds and membrane from grilled jalapeño then mince finely. (It is the seeds and membrane that have the most heat, for medium-hot heat, we discard the seeds and membrane. If you like things spicy, save some seeds and membrane to add to the guacamole).
- Make Guacamole: Scoop grilled avocado into a bowl then top with corn kernels, onion and all or some of the jalapeño pepper, depending on how spicy you like your guacamole.
- Add tomatoes, garlic, cilantro and salt then squeeze the juice of one lime on top. Use a fork to gently mash and mix the guacamole (we like it pretty chunky). Taste for seasoning then adjust with additional lime juice or salt.