Discover a new favorite way to enjoy guacamole and chips. This Guacamole with Corn Feta Salad pairs creamy, ripe avocados with sweet fresh corn, tangy feta, bright cilantro, and lime for a vibrant, fresh dip that’s easy to make and irresistible.
Recipe inspired by Danielle at Healthy Girl Kitchen
- Simple Ingredients
- My Changes
- How To Make
- Recipe Tip
- Common Questions
- Other Recipes You Might Enjoy
What You’ll Love About Guacamole With Corn Feta Salad
- Delicious, layered dip with contrasting textures
- Perfect for parties or casual snacking
- Made with fresh ingredients
- Quick and simple to prepare
Be ready to see this guacamole disappear—fast. This layered dip has a creamy mashed avocado base topped with a crisp, citrusy corn and feta salad. The contrast of smooth, rich avocado and bright, crunchy corn makes every bite exciting. Serve with plenty of tortilla chips or fresh vegetables for scooping.
This recipe is fresh-tasting and approachable. Use ripe avocados for the best texture and flavor, and opt for fresh corn when it’s in season. If you love a summer corn salad, the flavors here will feel familiar and refreshing.
Simple Ingredients
- Avocados – Use ripe, creamy avocados for the best guacamole.
- Lime juice – Adds brightness to both the guacamole and the corn salad.
- Jalapeño – Provides a gentle heat and flavor (optional).
- Seasonings – Garlic powder, salt, and pepper to taste.
- Fresh corn – Sweet corn cut from the cob for crisp texture.
- Cilantro – Fresh cilantro for herbal brightness.
- Red onion – Finely diced for a gentle bite.
- Avocado oil – A splash helps make a light dressing for the corn salad.
- Feta cheese – Crumbled feta adds tangy saltiness; substitute queso fresco if preferred.
My Changes
- Corn: I use raw corn cut from the cob for a juicy, crisp texture and to skip the grilling step.
- Seasonings: I reduced the garlic powder so the avocado flavor stays front and center.
- Avocado oil: A small amount creates a light dressing with lime juice and helps the salad meld.
- Red onion: I use a slightly smaller amount so the onion doesn’t overpower the salad.
How To Make Guacamole with Corn Feta Salad
See the full recipe card below for ingredient amounts and timing.
Step One. In a medium bowl, mash the avocados to your preferred texture. Stir in garlic powder, lime juice, and finely diced jalapeño. Season with salt and pepper. Cover and chill while you prepare the corn salad.
Step Two. In a separate medium bowl, combine fresh corn, finely diced red onion, chopped cilantro, lime juice, avocado (or olive) oil, and crumbled feta. Season with salt and pepper and gently toss.
Step Three. In a shallow plate or pie dish, spread the mashed guacamole into an even layer. Spoon the corn and feta salad over the top and level gently to create a second layer. Do not mix the layers—serve immediately with chips or vegetables.
Recipe Tip
To keep the mashed avocado from browning, press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate until you are ready to assemble the dip.
Common Questions
If fresh ripe avocados are not available, a good-quality store-bought guacamole can be used in a pinch.
If fresh corn is out of season, thawed frozen corn gives better texture than canned corn.
Yes. Feta adds tang and saltiness, but you can omit it or substitute queso fresco if you prefer.
Make the corn salad a few hours ahead if needed. Prepare the guacamole no more than 30 minutes before serving for best color and texture.
Tortilla chips are classic. For a lighter option, serve with sliced mini peppers, cucumber rounds, or other fresh vegetables.
Other Recipes You Might Enjoy
- The Best Salsa Ever
- Cowboy Caviar
- Greek Yogurt Lemon Dill Dip
- Slow Cooker Crack Corn Dip
Guacamole with Corn Feta Salad
Equipment
- 2 medium bowls
- 1 shallow dish or pie plate for assembling the dip
Ingredients
For the Guacamole:
- 4 medium ripe avocados
- 1/2 lime, juiced
- 1/4 teaspoon garlic powder
- 1 small jalapeño, seeded and diced (optional)
- Salt and pepper to taste
For the Corn Feta Salad:
- 1 cup fresh corn (about 1 large ear), cut from the cob
- 1/4 cup chopped cilantro
- 1/4 cup red onion, diced fine
- 1/3 cup crumbled feta (or substitute queso fresco)
- 1/2 lime, juiced
- 1/2 tablespoon avocado or olive oil
- Salt and pepper to taste
Instructions
Guacamole:
- Mash the avocados in a medium bowl to your preferred consistency. Stir in garlic powder, lime juice, and diced jalapeño. Season with salt and pepper. Cover with plastic wrap pressed onto the surface and refrigerate until ready to assemble.
Corn Salad:
- Combine fresh corn, cilantro, red onion, feta, lime juice, and avocado oil in another bowl. Season with salt and pepper and gently stir to combine.
Assemble Dip:
- Spoon the chilled guacamole into a shallow dish and smooth into an even layer. Top with the corn and feta salad and level gently. Serve immediately with tortilla chips or fresh vegetables.
Notes
Tips: Prepare the corn salad a few hours ahead if desired. Make the guacamole no earlier than 30 minutes before serving to keep it bright green. Nutritional information is an estimate and does not include chips.
Nutrition (per serving, estimate)
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