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Fresh Grilled Corn and Black Bean Guacamole Dip

grilled corn and black bean guacamole dip - featured image
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A smoky, creamy, and hearty guacamole dip featuring grilled corn and black beans, perfect for casual gatherings and easy sharing.

Ingredients

Scale
  • 4 ears fresh corn, husked (or about 3 cups frozen corn, thawed)
  • 1 tablespoon olive oil (for brushing the corn before grilling)
  • Pinch of salt
  • 3 ripe avocados (peeled and pitted)
  • 1 lime, juiced
  • 1 small red onion, finely chopped
  • 1–2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 1 (15 oz/425 g) can black beans, drained and rinsed

Instructions

  1. Preheat your grill or grill pan to medium-high heat. Brush the corn ears lightly with olive oil and sprinkle with a pinch of salt. Place them on the grill, turning occasionally, until the kernels have char marks and are tender, about 10-12 minutes. Remove and let cool.
  2. Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Set aside about 1 cup for topping the dip later, and reserve the rest for mixing into the guacamole.
  3. In a large mixing bowl, scoop out the avocado flesh. Use a fork or potato masher to mash to your preferred consistency—somewhere between chunky and smooth works best.
  4. Mix in the lime juice, chopped red onion, minced garlic, jalapeño (if using), and chopped cilantro. Stir gently to combine.
  5. Add the rinsed black beans and all but 1 cup of the grilled corn kernels to the guacamole. Fold them in gently to avoid breaking the beans but ensure even distribution.
  6. Taste and season with salt and pepper as needed.
  7. Spoon the guacamole mixture into your serving bowl. Scatter the reserved grilled corn kernels on top for a fresh pop of color and crunch.
  8. Serve immediately or refrigerate for 30 minutes to meld the flavors. Best eaten fresh within a day or two.

Notes

If you don’t have a grill, char the corn kernels in a hot skillet or roast them in the oven until browned. Add lime juice early to prevent avocado browning. Fold black beans gently to keep texture. Serve fresh for best flavor. Store leftovers tightly covered in the refrigerator for up to 2 days, pressing plastic wrap directly on the surface to minimize browning.

Nutrition

Keywords: guacamole, grilled corn, black beans, dip, appetizer, party food, easy recipe, vegan, vegetarian, gluten-free

Find it online: https://twinkletaste.com/fresh-grilled-corn-and-black-bean-guacamole-dip-recipe-for-easy-sharing/