Roasted Corn Guacamole

Guacamole is the little black dress of the appetizer world. It’s simple, everyone loves it, and when you find your favorite recipe, it’ll knock your socks off.

This guacamole should be your new little black dress. Try it on, see what you think. I bet you (and your friends) will love it.


I love guacamole because, well, I love avocados. I was always the guacamole maker in my house – and firmly believed you didn’t need any extras to make great guac. Some lime juice, cilantro and a bit of onion – that would do it. But then a family friend introduced us to this recipe and I was hooked. From a little Googling, I found out that this recipe is formally known as America’s Finest City Guacamole, and originates from San Diego avocado growers. If anyone knows about avocado, it must be them.


The secret here is a mixture of corn (fresh or frozen, either will work), jalapeño, onion, and garlic. Everything gets roasted with salt, pepper, and olive oil until it’s just slightly browned and your house smells heavenly. The original recipe suggests roasting the jalapeño and garlic whole, then peeling it when you take it out of the oven, but I find chopping everything up and just tossing it together is easiest.

If you’re like me, you’ll lick the spoon after scooping the mixture onto your baking sheet, then promptly balk at the amount of salt you just tasted, but trust me, it’ll all balance out when the other ingredients are added. When you take the corn mixture out of the oven, the edges will be crispy, and a few pieces might be burnt. That’s ok, just sweep those away before mixing with the avocado.

Scoop your avocado into a bowl, and mash with fresh lime juice (real lime juice is imperative here). I implore you to leave your avocado a little chunky – texture can make a world of difference in guacamole, and avocado soup is not what we’re going for here.

The last ingredients you’ll toss in are fresh cilantro and tomatillo salsa. Using bottled salsa in a homemade guacamole recipe felt a bit like cheating at first, but if you try it, I think you’ll realize that a little cheating in this case is totally worth it.

Roasted Corn Guacamole

Cook time: 15 minutes; Total time: 20 minutes

Yield: 2 and 1/2 cups

Original recipe found here: America’s Finest City Guacamole


1 cup frozen corn kernels, defrosted (or kernels from 2 ears fresh corn)

1/2 cup white onion, chopped  (~1/2 a small onion)

1 jalapeño

2 cloves garlic

2 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon pepper

2 large avocados

2 tablespoons lime juice (~1 lime)

2 tablespoons tomatillo salsa (Frontera brand recommended)

1/4 cup chopped cilantro

6 shakes tabasco (I usually leave this out)


Preheat the oven to 400ºF.

Seed and chop the jalapeño. Peel the garlic and chop finely. In a small bowl, combine corn, onion, jalapeño, and garlic with salt, pepper and olive oil.

Spread onto a baking sheet covered with silicone mat or parchment paper and roast until lightly browned – 15-20 minutes (check at 15 minutes, mine is usually done). Allow to cool. If you’re making this ahead, you can refrigerate this mixture for up to 2 days, or freeze.

In a medium bowl, mash avocados and combine with lime juice. Remember – leave some lumps. Stir in roasted mixture, salsa, cilantro, and tabasco, if desired.

Serve immediately, or press plastic wrap directly onto guacamole to keep it from browning and refrigerate up to 12 hours.