Ingredients
Scale
- 3 large ripe avocados
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 cup black beans, rinsed and drained
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cherry tomatoes, quartered
- 2 limes, juiced
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper
Instructions
- Heat the olive oil in a small skillet over medium-high heat. Add the corn kernels and cook for 4-5 minutes, stirring occasionally, until the corn is golden brown and slightly charred. Remove from heat and let cool completely.
- Slice the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Immediately pour the lime juice over the avocados to prevent browning.
- Mash the avocados with a fork or potato masher until you reach your desired consistency (chunky or smooth), seasoning with the salt and ground cumin as you mash.
- Gently fold in the cooled charred corn, black beans, diced red onion, minced jalapeño, cherry tomatoes, and fresh cilantro until well combined.
- Taste the guacamole and adjust seasoning with additional salt or lime juice if needed. Serve immediately with tortilla chips or crisp vegetables.
Notes
For the best flavor, let the guacamole sit for 15 minutes before serving to allow the flavors to meld. To store, press plastic wrap directly onto the surface of the guacamole to prevent oxidation and refrigerate for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg