Seaside Guacamole

We discovered and fell in love with the idea of adding a few ears of grilled, local corn to guacamole one summer day on Martha's Vineyard. We like to heighten this smoky nuance by further seasoning the avocado mixture with Coastal Goods Sea Smoke, a hickory smoked sea salt. The result is a super variation on authentic Mexican guacamole, which never fails to bring back memories of sunny afternoons lazing on the beach.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

Seaside Guacamole


  • 2 ears corn, preferably local and just-picked, husked
  • Olive oil for basting
  • 6 ripe Hass avocados
  • 1 small red onion, coarsely chopped
  • 2 jalapeno peppers, seeded and minced
  • 2 medium-size vine-ripened tomatoes, seeded and diced
  • 1/3 to _ cup fresh squeezed lime juice
  •  1 _ teaspoons (or a bit more) Coastal Goods Sea Smoke
  • 1/3 cup minced fresh cilantro


  1. To grill the corn: Preheat an outdoor grill to high. Lightly brush the kernels on the ears of corn with olive oil. Arrange ears on the hot grate a few inches from the heat. Grill until the ears are nicely browned on all sides, 2 to 3 minutes per side. Baste with additional oil if they seem to be getting too dry. When cool enough to handle, cut the grilled kernels from the cob and set aside.
  2. To make the guacamole: Peel and pit the avocados and coarsely mash the pulp in a mixing bowl or mocajete, if you have one. Add the corn, red onion, jalapeno, and tomatoes, and gently mix until distributed throughout. Stir in the lime juice and Sea Smoke to taste. Gently fold in the cilantro and serve at once with a variety of your favorite corn chips.
  3. SERVES 8 TO 10

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