Guacamole With Charred Corn, Black Beans, and Scallions Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 30, 2018
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A combination of beans, corn, and scallions add extra texture to the standard avocado mash.

Recipe Details

Guacamole With Charred Corn, Black Beans, and Scallions Recipe

Active 25 mins
Total 25 mins
Serves 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 tablespoon olive oil
  • 2 ears of corn, kernels removed, cobs discarded
  • 1 (14-ounce) can black beans, drained, rinsed, and dried
  • 6 scallions, finely sliced
  • 1/2 recipe Best Basic Guacamole
  • Kosher salt
  • Up to 1 tablespoon lime juice

Directions

  1. Heat oil in a medium skillet over high heat until smoking. Add corn kernels and toss to coat. Cook without moving until well charred on one side, about 2 minutes. Toss and repeat until corn is charred all over, about 6 minutes total. Transfer to a medium bowl. Add beans, scallions, and guacamole. Fold to combine and season to taste with salt and lime juice. Serve immediately with warm tortilla chips.

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