There are two types of people: those who always order a side of guacamole, and those who don’t. The latter group might dip a chip or two into a collective bowl of guac, but they go for the oozy queso or fresh salsa over a serving of mashed avocado. I try not to judge, but… let’s just say, I’m a guac person. And because I’m always looking to upgrade my favorite recipes using the season’s produce, it felt like no better time to pump up the flavors of a classic guac with my summer bhutta guacamole.
You might remember my masala corn salad recipe, a take on masala bhutta, or Indian street corn, in salad form. And as delicious as it is, there was something awfully intriguing about turning it into a dip for bottomless bowls of tortilla chips. So with a few tweaks, a lot of avocados, and the summer’s sweetest corn, we’re making your new favorite guacamole recipe.
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Ingredients for Bhutta Street Corn Guacamole
Corn. Preferably corn on the cob if you can find it. This will give you those charred grilled marks, but frozen and thawed corn will work in a pinch.
Red Onions. You can also substitute shallots.
Cilantro. Bright and fresh, no guacamole is complete without lots of cilantro.
Limes. The acidity is a must in guacamole, and I love the brightness that it adds to the flavor. You can use lemon if you don’t have limes.
Jalapeno. For a little kick, but remove the seeds if you prefer less spice.
Avocados. Only the best of the best here.
Chaat masala. My favorite funky spice blend, chaat masala takes the flavor up a notch.
Red chili powder. The warming heat adds extra depth to this guacamole.
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What is bhutta?
Bhutta (corn) masala is just an Indian street-style corn topped with spices. Think elote, but Indian. My mom would prepare bhutta on the cob, grilled on the stove until charred, then topped with butter, rubbed with a little lime, and sprinkled with chaat masala and salt. It’s sweet from the corn, savory from the spices, and the ultimate summer recipe.
How to Prep Indian Street Corn Guacamole
Guacamole doesn’t really need a whole lot of instructions when it comes to prep. You simply need a few really good ingredients. What we’re really trying to do here is pack the flavors of Indian bhutta into this guacamole and we’re doing it with just a few components to keep things simple.
First, get the ripest avocados you can find. Easy tip: remove the stem on top of the avocado. If it falls off easily and reveals green flesh underneath, you have a good one. Be sure to give it a tiny squeeze as well to make sure your avocado isn’t too firm. Mash with plenty of lime juice to keep the guac green in color, and then pack with our flavorful ingredients. Lots of cilantro, red onion for a little bite, sweet summer corn, and our spices.
If you know me, you know I put chaat masala on everything. On salads, on french fries, on chickpeas, the options are endless. The flavor is savory, funky, salty, and good on everything. It pairs perfectly with the sweetness of the corn and really stands out against the creaminess of the avocado. Season with as much red chili powder as you like for the level of heat you prefer.
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How to Serve Indian Street Corn Guacamole
You can go classic with tortilla chips—and trust me, this one will go fast when served alongside a big bowl of them—but this guacamole is just as good paired with other summery, spicy faves.
Serve alongside your favorite taco recipe (like these carne asada tacos) or with your protein of choice (like salmon) or as an accompaniment to chicken fajitas. However you serve it up, this Indian street corn guacamole will upgrade any recipe.
Sweet, spicy, creamy, and hot, this Indian-spiced guacamole recipe has it all. I love serving it on its own alongside a big bowl of tortilla chips or as an accompaniment to tacos, salmon, chicken… the list goes on.
3 avocados
juice of 2 limes
1 cup cilantro, chopped
1/2 small red onion, chopped
1/2 jalapeno, chopped
pinch of salt to taste
2 ears of corn, grilled, charred, and kernels removed
1 teaspoon chaat masala
1/4 teaspoon red chili powder
Prep the guacamole. In a large bowl, add the avocados, and mash to desired consistency. Add the lime juice, cilantro, onion, and salt. Stir to combine.
Add the corn, leaving some for garnish, chaat masala, and red chili powder. Stir to combine.
To serve, garnish with remaining corn and some leaves of cilantro. Salt to taste, and serve with tortilla chips enjoy.
