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 Aug. 30, 2018
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A combination of beans, corn, and scallions add extra texture to the standard avocado mash.

Recipe Facts

Active: 25 mins
Total: 25 mins
Serves: 8 servings

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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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