I saw this recipe on The Pioneer Woman’s site and thought it would pair perfectly with the Barbacoa Street Tacos. I grilled the corn in my grill pan due to rain outside. I really loved the crunch the corn bits gave to my normally creamy guacamole. My son and I both thought this was an excellent recipe and a very delicious version of guacamole. My son didn’t eat it just as a dip but also topped his tacos with it. My husband thought it was good but didn’t like the sweetness the corn gave to the dish. My daughter said it was okay but that she prefered regular guacamole. This is a quick and simple recipe that gives a nice twist to regular guacamole.
Grill corn in a grill pan over medium heat (or on the grill) until golden brown. In my grill pan, it took about 15 minutes, turning it occasionally. Let the corn cool then cut the kernels off the cob with a knife.
Halve the avocados and remove the pit. Scoop out the avocado meat with a spoon into a bowl. Add the diced onion, jalapeno, tomato, minced garlic, cilantro, lime juice, and salt. Mix until well combined. Add the cut corn kernels to the guacamole and stir until evenly combined. Taste and re-season with sea salt or lime juice, if needed. Serve with chips. Enjoy.