top of page

Chilli corn guacamole

(serves 6)


  • 2 avocados

  • 1 large tomato

  • 1 red onion

  • Juice of 1 lime

  • Pinch of salt

  • ½ tsp black pepper

  • 1 pinch of chilli flakes (optional)

  • 1 corn on the cob

  • 1 whole garlic bulb


  1. Place a single corn on the cob and a whole garlic on a baking tray in the oven on 200 degrees Celsius for 15 minutes

  2. While those are cooking, chop avocado in half, remove the pip, and scoop out the flesh into a large bowl, then mash with a fork

  3. Chop the onion and tomatoes into small pieces and add to the bowl with the avocado

  4. Next, once the corn and garlic are cooked, slice a knife down the corn to remove the kernels and add these to the bowl

  5. The garlic should be quite soft and can be easily squeezed from the skins, rather than having to peel then, add these to the avocado bowl

  6. Next add the juice of 1 lime, chilli flakes, salt and pepper

  7. Mix together well with a fork and you can either leave it quite chunky as is, or I gently blend it with my bullet as I prefer a softer consistency

  8. Eat with chips or vegetables and enjoy!

bottom of page