Spicy Guacamole with Roasted Corn
A fresh and zesty appetizer combining ripe avocados, charred corn, and smoky spices for a burst of flavor. This mexican-inspired mexican ready in about 45 minutes blends avocados, fresh corn kernels, red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 avocados
- 1 cup, fresh corn kernels
- 1/2 red onion
- 1 tomato
- 1 lime
- 1 tbsp chili powder
- 1 tsp cumin
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 cup corn kernels with 1 tbsp olive oil and 1/2 tsp chili powder. Roast for 15 minutes until charred. Let cool.
- Step 2: In a bowl, mash 2 avocados with 1/4 cup lime juice, 1/2 tsp salt, and 1/2 tsp black pepper. Fold in 1/2 cup roasted corn kernels.
- Step 3: Dice 1/2 small red onion, 1 medium tomato, and 1/4 cup cilantro. Mix into the avocado mixture. Serve with tortilla chips and a squeeze of lime.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Guacamole with Roasted Corn take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spicy Guacamole with Roasted Corn?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spicy Guacamole with Roasted Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Guacamole with Roasted Corn for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Guacamole with Roasted Corn?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
