hump day treat

It’s Wednesday, which means it’s time for another hump day treat! This week, I’m bringing you roasted corn guacamole. Fresh corn from local Louisiana farms is readily available from late May through August. With that in mind, you can stock up on it right now, cook it and freeze it for later OR you can be like me and add it to pretty much every meal you prepare.

I had eaten lots of roasted corn salsas in my day, but never a roasted corn guacamole. Because some of the key ingredients in roasted corn salsa also serve as key ingredients in guacamole (like tomatoes, garlic, cilantro and red onion), I assumed it would be a good addition. And it was!

I used Alton Brown’s guacamole recipe (it’s my favorite!) and added roasted corn to it. Here’s the recipe:


  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
  • 1 cob of roasted corn (Corn roasts best with the husk on. Soak it in water for 30 to 40 minutes so the husk doesn’t burn and then grill off the flame for 45 minutes to an hour)


Place the scooped avocado pulp and lime juice in a large bowl. Toss to coat. Drain and reserve the remaining lime juice after all of the avocados have been coated. Using a potato masher, add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, garlic and roasted corn. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

To see Alton Brown’s recipe on Food Network’s website, click here.

Next time I decide to add panache to my standard, but scrumptious guacamole, I think I may try grilled pineapple. I’ll be sure to let you know how that goes! Do you have any guacamole additions that you think I should try? Leave a comment or email me.

I hope you enjoy this hump day treat!

Quote of the day:

“Although I don’t take myself very seriously, I do take my work extraordinarily seriously.” –Alton Brown


  1. Miss Rebecca this looks amazing! I can’t wait to cook with you again!

    • Thank you, Colleen! That is a supreme compliment coming from you. I miss you and can’t wait to see you/hang out with you/cook with you again! Hope you’re enjoying your last few weeks in France!

  2. looks great. make some for Labor Day