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homemade guacamole recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic healthy guacamole dip elevated with smoky charred corn and an aromatic smoked paprika drizzle. This recipe offers a sophisticated twist on a crowd-pleaser, perfect for snacks or gatherings.
Ingredients
- 3 large avocados, ripe
- 1/4 cup fresh lime juice
- 1/2 cup finely diced red onion
- 1 small jalapeño pepper, minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon sea salt, or to taste
- 1 1/2 cups sweet corn kernels (fresh or thawed frozen)
- 2 tablespoons olive oil, divided
- 2 teaspoons sweet smoked paprika
- 1 small clove garlic, minced
Instructions
- Prepare Charred Corn: Heat a dry skillet over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly browned and charred. Set aside to cool, reserving a small handful for garnish.
- Infuse Smoked Paprika Drizzle: In a small saucepan, combine 1 tablespoon olive oil, sweet smoked paprika, and minced garlic. Heat gently over low heat for 2-3 minutes, stirring constantly until fragrant. Do not burn the paprika. Remove from heat and let cool slightly.
- Mash Avocado Base: Halve the avocados, remove pits, and scoop flesh into a bowl. Add the remaining 1 tablespoon olive oil and half of the lime juice. Mash to desired consistency (chunky or smooth). Add the remaining lime juice.
- Mix Guacamole: Stir in the red onion, minced jalapeño, chopped cilantro, and sea salt. Mix well to combine ingredients evenly.
- Incorporate Charred Corn: Gently fold most of the cooled charred corn kernels into the guacamole. Stir just enough to distribute the corn without mashing completely.
- Garnish and Serve: Transfer guacamole to a serving bowl. Drizzle generously with the prepared smoked paprika oil over the top. Garnish with reserved charred corn kernels and fresh cilantro sprigs. Serve immediately.
Notes
To prevent browning, press plastic wrap directly onto the surface of the guacamole before refrigerating. For a milder flavor, soak diced red onion in cold water for 10 minutes before adding. Adjust spice level by controlling the number of jalapeño seeds included.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 2 g
- Cholesterol: 0 mg