State Fair roasted sweet corn is at the heart of my memories of childhood trips to the fair. My family never forgot to stock up on delicious, buttery roasted sweet corn, always leaving with several bags in hand! No doubt this State Fair staple is delicious on its own, but when added to guacamole, something almost magical happens. It’s like those creamy avocados are finally able to live their very best life thanks to the sweet and smoky sections of roasted corn found in every bite of this guacamole. Whether you’re roasting corn just for this recipe or using up some leftovers, I predict this tasty combination will become your new normal!
Ingredients
- 4 medium sized ripe avocados, pitted, peeled, and diced
- 4 ears sweet corn, shucked, roasted*, and kernels removed (*instructions below)
- ½ cup diced tomato, deseeded
- 1 jalapeño, deseeded and finely diced
- 2 tablespoons finely diced shallot
- 2 tablespoons yellow bell pepper, finely diced
- 2 tablespoons radish, finely diced
- 2 tablespoons cilantro, finely chopped
- 1 lime, zested and juiced
- 2 tablespoons queso fresco, crumbled
- Sea salt and freshly ground pepper to taste
Preparation
To roast corn, after shucking, brush with canola oil and sprinkle with salt and pepper. Place on a hot grill, turning as the corn begins to char lightly, continuing to rotate until all sides are lightly charred. This process takes about 10 minutes.
In a medium mixing bowl, combine all ingredients EXCEPT the roasted corn. Use a fork or potato masher to reach desired consistency. Fold in roasted sweet corn kernels, taking care to keep some of the corn in larger sections. Season with additional salt and pepper to taste. Top with crumbled queso fresco and serve with chips.
