Guacamole with Charred Corn and Pepitas
Prep time: 
Total time: 
Serves: Approx 2 Cups
  • 3 large or 4 medium avocados
  • ½ jalapeno, seeded and finely chopped
  • 2 cloves garlic, finely minced
  • ⅓ C red onion, minced
  • ½ C loosely packed chopped cilantro
  • juice of 1 lime
  • ½ tsp kosher salt
  • 1-2 Tbsp toasted pepitas (pumpkin seeds)
  • 1 ear corn, shucked
  • 1 tsp olive oil
  1. In a bowl mix first 7 ingredients with a fork, mashing the avocado to desired consistancy.
  2. Heat olive oil in grill pan over medium-high heat. Place corn in pan and turn as each side becomes golden brown (can also grill or roast in oven). Remove from pan and set aside to let cool. Remove kernels from cob. Garnish guacamole with toasted pepitas and charred corn. Use as much corn as desired.
Good Thyme Tip <img draggable=" src="">- if you cannot find toasted pepitas you can toast them at home by heating a skillet to medium heat. Place pepitas in skillet and stir occasionally until toasted, about 3-5 minutes.
Recipe by Good Thyme Kitchen at