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joey's roasted corn guacamole recipe

Joey's Roasted Corn Guacamole Recipe

This joey's roasted corn guacamole recipe features smoky charred corn, creamy avocado, pickled onions, and feta for a bold restaurant style dip made easily at home.
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Prep Time 20 minutes
Cook Time 10 minutes
10 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Corn
  • 2 ears Fresh corn Husked
  • 1 teaspoon Olive oil Or melted butter
  • 1/4 teaspoon Salt
  • 1 cup Frozen fire roasted corn Alternative
For the Quick Pickled Onions
  • 1/2 small Red onion small
  • 1/2 cup White vinegar
  • 1/2 cup Water
  • Pinch Kosher salt
For the Guacamole Base and Toppings
  • 2 large Ripe avocados
  • 1 tablespoon Fresh lime juice
  • 1 small clove Garlic Minced
  • 2 tablespoons Fresh cilantro Chopped
  • 1 small Serrano pepper Finely chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 cup Cherry tomatoes Halved
  • 1/4 cup Feta cheese Crumbled
  • Pinch Flaky sea salt For topping

Equipment

  • 1 Skillet or sheet pan For roasting corn
  • 1 Mixing bowl For guacamole
  • 1 Small bowl For pickled onions
  • 1 Knife For chopping
  • 1 Cutting board Prep surface
  • 1 Fork For mashing avocado

Method
 

  1. In a small bowl mix vinegar, water, and salt. Add sliced red onions and let sit for at least 10 minutes.
  2. Toss corn with olive oil and salt. Roast in a hot skillet or oven until charred and golden. Let cool completely.
  3. In a mixing bowl combine lime juice and minced garlic. Let sit for 2 to 3 minutes.
  4. Add avocados and gently mash with a fork, keeping small chunks.
  5. Stir in cilantro, serrano, salt, and half of the roasted corn.
  6. Transfer to a serving bowl. Top with remaining corn, drained pickled onions, cherry tomatoes, feta, and flaky sea salt.
  7. Serve immediately with tortilla chips or tacos.

Notes

  • Let corn cool before mixing to keep guacamole bright green.
  • Mash avocado gently for chunky texture.
  • Drain pickled onions well before topping.
  • Best served fresh but can be refrigerated up to 1 day with plastic wrap pressed directly on surface.