Aztecs invented guacamole in 1500s using volcanic stone molcajetes—the rough texture releases avocado oils that smooth blenders can't.
Guacamole and Taco Corn Summer Dip
Dive into the ultimate summer snacking experience with our vibrant Guacamole and Taco Corn Summer Dip! This zesty delight combines creamy leftover guacamole with a crunchy, sweet corn topping, bringing a burst of flavor to your gatherings. Perfect for sharing with friends, just scoop up this colorful dip with tortilla chips and let the good times roll!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
The Story
This layered masterpiece emerged in 1990s Los Angeles when Mexican street vendors discovered California's obsession with corn salads—they took traditional guacamole, borrowed the elote concept from Mexico City's street carts, then flattened the whole affair into a shareable dip that conquered every American backyard barbecue from Malibu to Miami Beach.
Regional Twist
In Oaxaca's central valleys, they replace the standard corn with purple heirloom kernels and fold roasted grasshoppers into the guacamole layer, creating a protein-packed version that locals call 'chapulines verde.'
📝 Ingredients
Shopping List
- 6 avocados
- 2 lemons
- 2 limes
- 0.5 red onion
- extra tajin seasoning
Pantry Items
Amounts also listed in instructions below
- corn (to taste)
- Pepper
- Salt
👨🍳 Instructions
- 1
Mash avocados in a bowl. Add lemon juice, red onion, salt, and pepper. Stir and cover to chill in the fridge.
- 2
Mix the corn kernels, red onion, lime zest, lime juice, salt, and pepper. Cover and chill in the fridge.
- 3
To serve, smear the guacamole into the bottom of a low bowl. Top with corn and extra tajin seasoning.
💡 Pro Tips
- ✓Mash avocados to 70-80% smoothness, leaving some chunks, because completely smooth guacamole oxidizes faster due to increased surface area exposure to air.technique70-80% smoothness
- ✓Add lemon juice within 2 minutes of mashing avocados because ascorbic acid prevents enzymatic browning by chelating copper ions in polyphenol oxidase.timing2 minutes
- ✓Char corn kernels in a dry cast iron pan for 3-4 minutes until 20% of kernels show dark spots to develop Maillard reaction compounds that intensify sweetness.technique3-4 minutes, 20% charred
- ✓Salt the corn mixture 15 minutes before serving to draw out moisture and concentrate flavors through osmosis, then drain excess liquid.timing15 minutes
- ✓Use a 3:1 ratio of guacamole to corn by volume when layering to prevent the acidic guacamole from making the corn kernels mushy through prolonged contact.technique3:1 ratio
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Aztecs invented guacamole in 1500s using volcanic stone molcajetes—the rough texture releases avocado oils that smooth blenders can't.
Guacamole and Taco Corn Summer Dip
Dive into the ultimate summer snacking experience with our vibrant Guacamole and Taco Corn Summer Dip! This zesty delight combines creamy leftover guacamole with a crunchy, sweet corn topping, bringing a burst of flavor to your gatherings. Perfect for sharing with friends, just scoop up this colorful dip with tortilla chips and let the good times roll!
The Story
This layered masterpiece emerged in 1990s Los Angeles when Mexican street vendors discovered California's obsession with corn salads—they took traditional guacamole, borrowed the elote concept from Mexico City's street carts, then flattened the whole affair into a shareable dip that conquered every American backyard barbecue from Malibu to Miami Beach.
Regional Twist
In Oaxaca's central valleys, they replace the standard corn with purple heirloom kernels and fold roasted grasshoppers into the guacamole layer, creating a protein-packed version that locals call 'chapulines verde.'
📝 Ingredients
Shopping List
- 6 avocados
- 2 lemons
- 2 limes
- 0.5 red onion
- extra tajin seasoning
Pantry Items
Amounts also listed in instructions below
- corn (to taste)
- Pepper
- Salt
👨🍳 Instructions
- 1
Mash avocados in a bowl. Add lemon juice, red onion, salt, and pepper. Stir and cover to chill in the fridge.
- 2
Mix the corn kernels, red onion, lime zest, lime juice, salt, and pepper. Cover and chill in the fridge.
- 3
To serve, smear the guacamole into the bottom of a low bowl. Top with corn and extra tajin seasoning.
💡 Pro Tips
- ✓Mash avocados to 70-80% smoothness, leaving some chunks, because completely smooth guacamole oxidizes faster due to increased surface area exposure to air.technique70-80% smoothness
- ✓Add lemon juice within 2 minutes of mashing avocados because ascorbic acid prevents enzymatic browning by chelating copper ions in polyphenol oxidase.timing2 minutes
- ✓Char corn kernels in a dry cast iron pan for 3-4 minutes until 20% of kernels show dark spots to develop Maillard reaction compounds that intensify sweetness.technique3-4 minutes, 20% charred
- ✓Salt the corn mixture 15 minutes before serving to draw out moisture and concentrate flavors through osmosis, then drain excess liquid.timing15 minutes
- ✓Use a 3:1 ratio of guacamole to corn by volume when layering to prevent the acidic guacamole from making the corn kernels mushy through prolonged contact.technique3:1 ratio