This recipe grew out of the need to have Chili’s fire-roasted corn guacamole all the time!
I begged my parents to take me to Chili’s every day so I could have their amazing guacamole, but tragically, they decided to discontinue this recipe.
Luckily, I had eaten so much of it that I remembered all the ingredients! This is a tried-and-true restaurant knock-off recipe that is sure to have you coming back for more!
Fire-Roasted Corn Guacamole
Prep Time: ~15 minutes (plus one hour cool time)
1 ½ cup frozen (or 1 can, drained) yellow corn
1 small onion (diced)
3 ripe avocados
½ medium tomato (diced)
1 tsp of cumin
Salt to taste (I like a lot of salt!)
(optional) 2 small jalapeños (diced)
(optional) ½ tsp red peppercorn flakes
- Heat greased saucepan to medium heat. Once hot, add corn. Stir occasionally. After 3 minutes, add diced onion (if desired, add jalapeños to pan). Cook until corn is slightly blackened, and onions are clear. Remove from heat.
- Remove avocado from shell, and separate from pits. In a medium bowl, mash avocado with a fork until smooth. Add tomato, cumin, and salt to taste (and if desired, add red peppercorn flakes).
- Mix all ingredients together, and place in fridge. Cool for one hour, and serve with tortilla chips.
Want more dip ideas? You’ll love Tara’s queso dip appetizer!
What’s your favorite dip? Let us know in the comments below!