Chunky and delicious Creamy Corn Guacamole with charred corn, tomatoes, onions, and creamy avocados. Plus a special, easy ingredient to bring this amazing dip to the next creamy level.
Creamy Corn Guacamole
As you might have noticed by now, I’m a fan of all things creamy. And dips. So the two combined is like heaven for me. Which is how I came up with this super creamy, chunky version of Creamy Corn Guacamole. It’s the perfect dip for every party, and even great to snack on by yourself. I may have eaten all of the batch that I photographed by myself…. It was just so yummy, I couldn’t stop myself!
I do have a quick note before the recipe. This Creamy Corn Guacamole if you get a nice char on the corn first. So if the weather permits, grill your corn-on-the-cob for a minute, then remove the kernels. OR if you live somewhere where the weather doesn’t permit year-round grilling, you can use canned corn. Just get a skillet nice and hot, and dumped the drained canned corn on for a minute or two.
Creamy Corn Guacamole Recipe
- 4 avocados, pitted and pulp removed
- 4 ounces cream cheese softened
- 1-1½ cups grilled corn, removed from cob
- ⅓ cup red onion, finely chopped
- ⅓ cup tomato, finely chopped
- ½ teaspoon minced garlic
- 1 jalapeno, finely chopped
- Juice from half a lime
- ¼ teaspoon salt
- In a food processor, mix together avocados and cream cheese until smooth and creamy.
- Fold in remaining ingredients.
- Serve chilled with tortilla chips. To help it stay pretty and green for longer, store in an airtight, covered container with one of the avocado pits.
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