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Home » Recipes » Course » Appetizers and Snacks

Updated Jan 23, 2025 · This post may contain affiliate links ·

Hatch Chile Guacamole with Blistered Corn

picture of a bowl of guacamole surrounded by tortilla chips

Roasted Hatch chiles lend a flavorful, smoky touch to this incredible guacamole, while blistered corn gives it sweetness and changes up the texture in the very best way. From late July through August, you can roast your own Hatch chiles, which are superior to the canned version available year-round. 

JUMP TO RECIPE
a bowl of roasted Hatch chile guacamole

It’s Hatch chile season! Every year when they show up at my local grocery store, I legitimately lose my mind a little. By the end of August, my freezer will be stocked up and ready for months’ worth of my favorite Hatch chile recipes. This roasted Hatch chile guacamole is at the top of that list! There’s just something about these smoky, spicy peppers that make my chile-loving heart happy!

What is a Hatch chile?

Hatch chiles are a green chile cultivar developed at the University of New Mexico and based on cultivars grown by indigenous communities in the area. They are grown exclusively in the Hatch valley of New Mexico, and have long been famous in the Southwestern U.S. In recent years, their fame has expanded throughout the Western U.S. and beyond.

Picture of Hatch chiles

Hatch chiles are renowned for their excellent chile flavor, which is more pronounced than Anaheim chiles or jalapeños and offers a perfect counterbalance to their mild to medium heat. Hatch chiles start out green early in the season, and ripen to a deep red as they mature.

When added to guacamole, roasted Hatch chiles add a delicious smoky accent flavor to the avocado and lime, as well as a nicely balanced, very mild heat. Hatch chile recipes are available all over the internet, but this collection from the Hatch Chile Company is one of my favorites.

Ingredients

picture of ingredients for roasted Hatch chile guacamole
  • Hatch Chiles: for the very best flavor, buy fresh Hatch chiles in season and roast them according to the directions in this recipe. Out of season, look for canned fire-roasted Hatch chiles at your local grocery store.
  • Corn: Blister your corn over the flame of your gas burner, on a grill, or in a screaming hot cast iron skillet (see instructions below, and recipe notes for substitutions).
  • Avocado: Choose the ripest avocados you can find. They are at peak flavor when they still have their stems and give slightly under pressure (without feeling mushy).
  • Red onion: If you are sensitive to raw onions, soak your diced red onions in cold water for 15 minutes before adding to your guacamole.
  • Cilantro: Fresh cilantro is a must for this recipe! If you don't like cilantro, use a tablespoon of minced fresh parsley and add a little more lime.
  • Ground Cumin: Adds another layer of Tex-Mex flavor into the mix.
  • Lime juice: Fresh lime juice is infinitely better in guacamole, but bottled lime juice will work in a pinch.

How to roast Hatch chiles

Hatch chiles are available canned, but they can be pretty expensive. I like to roast my own during the season and freeze them to use later. Be sure to always wear gloves when handling any kind of spicy pepper, the compounds in peppers that produce their heat can burn your skin.

It's quick and easy to roast chiles—or any other peppers—and I've got a whole post about it called How to Roast Sweet or Hot Peppers that also includes instructions for freezing them. Here's a quick overview of the roasting process:

  1. Wearing gloves to protect your hands, cut the tops off of your chiles and cut them in half lengthwise, then remove the seeds and membranes.
  2. Add the chiles, flesh side down, to a sheet pan covered with foil. Roast under your broiler for 8-12 minutes, until they are beginning to soften and the skin is charred.
  3. Transfer your chiles to a Ziploc bag or a heat-proof bowl with a lid, and seal. Allow the chiles to sweat for 15 minutes.
  4. Wearing gloves, separate and discard the blistered skin from your chiles. You are left with just the delicious, smoky flesh!

How to Blister Corn

I am completely obsessed with blistered corn during the summer. Salads, dips, pizzas, you name it, I'm throwing in a handful of corn! I especially love when it's barely cooked and still very crisp, and has that smoky char on the outside. This is super quick and easy to do, all you need is a gas range or a screaming hot skillet and a long pair of tongs.

Method 1: Blister corn over a gas flame

This is SUPER fast and easy, and doesn't even get a dish dirty! Just pop your cob of corn onto your gas burner and turn it on to medium high. It's just like roasting a bell pepper, but faster! Keep turning it until it's blistered all over, without letting it cook through. It'll be done in about 5 minutes. The kernels will snap, crackle, and pop a bit, so use a long pair of tongs and stand back.

Method 2: Blister corn in a hot skillet

This is also super easy, the big difference is you might have a pan to clean up at the end. Just put a skillet on the stove over high heat, and when your pan is hot, add your corn. Turn it frequently until the corn is blistered all over. It usually takes me about 5 minutes to blister corn this way, depending on what kind of pan I use. NOTE: do not use a nonstick pan to blister your corn. Cast iron works best.

Frequently Asked Questions

Q: Where can I buy fresh Hatch chiles?

Hatch chiles are available fresh from late July usually until the end of August. Many stores in the Kroger supermarket chain will carry them for a short time in August. They are also available online from Hatch chile companies such as The Hatch Chile Store.

Q: How spicy are Hatch chiles?

Hatch chiles can vary dramatically in terms of their heat level, which ranges from 500 to 2,500 Scoville units. You might come across the occasional Hatch chile that is a bit hotter, but in general, they are milder than jalapeños, whose range in Scoville units begins at 2,500.

Q: What can I substitute for Hatch chiles if I can’t find any?

Anaheim/California chiles or Poblano peppers can be substituted for Hatch chiles. You may want to add a little bit of chopped jalapeño for heat if you use one of these milder chile varieties.

Q: What’s the easiest way to mash avocado?

If your avocado is ripe enough, it’s easy to mash with the back of a fork. I always cut my avocado into chunks before mashing, which can make the process much more manageable. I also recently discovered that this ground meat chopper tool makes an amazing avocado masher, especially when your avocados aren’t super ripe and soft.

picture of a bowl of guacamole surrounded by tortilla chips

Tips to make the perfect roasted Hatch chile guacamole

  • Don’t overcook your corn. Blistered corn will ideally be a bit charred on the outside but not cooked. If you are blistering your corn on a grill or in a cast iron skillet, make sure your cooking surface is super-hot before adding the corn. This will ensure the kernels get blistered before they cook.
  • Taste test your roasted chiles before you add them. Not only do Hatch chiles vary in heat, but people vary in their heat tolerance as well. I always take a small bite of each roasted chile so I know how much heat I’m working with when I add it to a recipe.
  • Make sure your guacamole is seasoned before adding the chiles and corn. I was surprised that this mattered, but the batches where I paid attention to getting my guac perfectly seasoned with salt and lime before adding the chiles and the corn consistently turned out the best. 

Prep ahead and storage information

Roasted Hatch chile guacamole can be made several hours ahead of serving and stored in the refrigerator in an airtight container. Even better, you can prepare the ingredients up to a day ahead of time, then add them to freshly mashed avocados right before serving.

This recipe is always best the first day, but will keep for up to two days in the refrigerator in an airtight container. I recommend smoothing it out, squeezing a little more lime juice over and and pressing a piece of plastic wrap into the top before putting the lid on to your container. This reduces the avocado's contact with air, which promotes oxidation.

picture of a chip being dipped in guacamole

I love hearing from you!

What's your favorite Hatch chile recipe? How did you like this roasted Hatch chile guacamole with blistered corn? Drop me a question, a comment, or a rating and let me know...you’ll make my day! And don’t forget to save and share this recipe by pinning it to Pinterest or saving to Yummly, Whisk, or Flipboard.

picture of guacamole in a bowl next to a bowl of tortilla chips
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5 from 5 votes

Roasted Hatch Chile Guacamole

Roasted Hatch chiles and blistered corn add smoky flavor and sweet crunch to this crazy-delicious guacamole.
Prevent your screen from going dark
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Servings: 4
Calories: 196.2kcal
Author: Parsley & Parm

Equipment

  • Gloves for handling spicy peppers
  • Knife and cutting board
  • metal sheet pan
  • Heat-proof bowl with lid (or plastic wrap)
  • Tongs

Ingredients

  • 3 fresh Hatch green chiles - see notes for substitutions
  • 1 ear of corn - see notes for substitutions
  • 2 large avocados or 4 small avocados, about 2 cups mashed
  • 3 tablespoons red onion minced
  • ½ cup fresh cilantro finely chopped
  • ½ teaspoon ground cumin seed
  • ½ teaspoon fine sea salt plus more to taste
  • ½ lime juiced, plus more to taste

Instructions

  • Move an oven rack to the highest position and turn your broiler on high.
  • Wearing gloves, cut the tops off of your Hatch chiles and cut them in half lengthwise. Remove the seeds. For an even milder guacamole, cut out the membranes as well.
  • Line a sheet pan with foil and add the chile halves in a single layer, flesh side down. Place the pan in the oven and cook until the pepper skins are blackened and blistered, and the peppers have begun to soften, about 10 minutes. Move the pan around in the oven as needed to ensure relatively even charring.
    photo of green chiles on a sheet pan roasting under a broiler
  • When the peppers are done, place them in a plastic ziploc bag or a heatproof bowl with a lid, and set them aside for 15 minutes to sweat.
    photo of green chilis in a glass bowl with a lid
  • Wearing gloves, use your fingers to remove as much of the skin as possible from the peppers. Dice the chile flesh and set aside.
    photo of skin being removed from a roasted green chile
  • Blister your corn over the flame of your gas burner or in a screaming hot cast iron skillet, turning to get plenty of charring on the outside of the kernels. Don’t let the corn kernels cook through, remove it as soon as it’s blistered on all sides. Set aside or place in the refrigerator to cool.
    photo of an ear of corn roasting over a gas stove flame
  • Smash the avocados in a medium bowl and stir in the diced onions, cumin, salt, and half the lime juice. Taste and add more lime juice or salt as desired. Fold in the cilantro.
  • Add half of the diced chiles to the guacamole and stir. I usually start with 3 tablespoons of diced roasted Hatch chiles. Taste and add more chiles as needed to achieve the flavor and heat level you want.
  • Cut the blistered kernels off of the corn cob and add to the guacamole.
  • Adjust salt and lime one more time, and serve garnished with extra cilantro and diced red onion.

Notes

For more detailed instructions on roasting peppers, visit my post titled How to Roast Sweet and Hot Peppers.
Substitutions:
  • For a mild green chile guacamole, use Anaheim/California chiles, which usually vary from mild to medium.
  • Canned fire-roasted Hatch chiles or other types of canned green chiles can be substituted. 
  • Frozen or canned corn can be substituted for fresh. I like to sear it in a very hot cast iron skillet to simulate the blistered corn flavor.

Need more servings?

To adjust a recipe for more or fewer servings, hover your cursor over the number servings on the recipe card. This will bring up a slider that you can move to the number of servings you want to make.

Nutrition*

Calories: 196.2kcal | Carbohydrates: 16.8g | Protein: 3g | Fat: 15.2g | Saturated Fat: 2.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 415.3mg | Potassium: 582.6mg | Fiber: 8.7g | Sugar: 3.7g | Vitamin A: 331.3IU | Vitamin C: 19.2mg | Calcium: 20.8mg | Iron: 0.9mg

*All nutritional values are estimates only. They are calculated by an online resource.

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Reader Interactions

Comments

    5 from 5 votes

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    Recipe Rating




  1. binance register says

    October 11, 2024 at 9:00 am

    Thanks for sharing. I read many of your blog posts, cool, your blog is very good.

    Reply
  2. Deborah says

    June 08, 2024 at 8:50 pm

    5 stars
    Love when a recipe is naturally vegan. I'm pinning this for later as it looks like a must-try.

    Reply
  3. Swathi says

    June 08, 2024 at 8:07 pm

    5 stars
    I like the addition of roasted hatch chile in the guacamole. I tried this yesterday and tasted great.

    Reply
  4. Melinda says

    June 07, 2024 at 12:40 pm

    5 stars
    I was so excited to make this recipe. I went ahead and used canned green chiles since I had those on hand. This is by far the best guacamole I've ever had. The charred corn makes a huge difference in both the flavor and texture. I'm eager to make this again when I can get my hands on Hatch green chiles.

    Reply
  5. Sonja says

    June 06, 2024 at 11:49 pm

    5 stars
    Ok I admit, I just could not get hatch chiles in Ireland, but I really wanted to make this because of the charred corn. So I used the jalapenos I could find and charred those too. I just loved the flavor those 2 steps added to the guacamole. This might be my new favorite BBQ addition!

    Reply
    • Lisa says

      June 07, 2024 at 9:18 am

      Yes! Any green chile will work and jalapenos add nice heat. I'm so glad you enjoyed this recipe!

      Reply
  6. Liz says

    June 06, 2024 at 5:08 pm

    5 stars
    I am a huge guacamole fan and your recipe is FANTASTIC! The roasted corn and hatch chiles were delicious additions. We loved every bite.

    Reply
    • Lisa says

      June 07, 2024 at 9:18 am

      Thank you! I'm so glad you enjoyed it.

      Reply
  7. Spillt User says

    July 16, 2023 at 9:35 pm

    5 stars
    So easy and delicious!!!

    Reply
  8. Spillt User says

    March 14, 2023 at 2:01 pm

    5 stars
    OBSESSED

    Reply
  9. Spillt User says

    October 02, 2022 at 9:00 am

    5 stars
    Lots of flavor!

    Reply
  10. Spillt User says

    September 28, 2022 at 4:27 am

    5 stars
    So delicious and easy!

    Reply
  11. Spillt User says

    September 25, 2022 at 7:08 pm

    5 stars
    So good!!! Easy and delicious, makes a big batch

    Reply
  12. Spillt User says

    July 31, 2022 at 5:01 pm

    5 stars
    Easy and tasty!

    Reply
  13. Spillt User says

    July 31, 2022 at 3:24 am

    5 stars
    So quick and easy but also super yummy!

    Reply
  14. Spillt User says

    July 23, 2022 at 12:15 pm

    5 stars
    This was DELICIOUS! Everyone loved it. Will definitely make again.

    Reply
  15. Spillt User says

    June 23, 2022 at 4:30 am

    5 stars
    This is one of my favs. Soooooo good!

    Reply
  16. Spillt User says

    June 22, 2022 at 8:03 am

    5 stars
    So quick and easy! Yum!

    Reply
  17. Spillt User says

    May 13, 2022 at 10:33 am

    5 stars
    easy peasy

    Reply
  18. Spillt User says

    April 04, 2022 at 10:02 pm

    5 stars
    Love

    Reply
  19. Spillt User says

    April 01, 2022 at 6:11 am

    5 stars
    Tasty

    Reply
  20. Spillt User says

    March 27, 2022 at 9:39 pm

    5 stars
    Always a hit

    Reply
  21. Spillt User says

    February 10, 2022 at 7:13 am

    5 stars
    I need to try?

    Reply
  22. Spillt User says

    April 01, 2022 at 7:55 am

    5 stars
    Great dip, easy to make.

    Reply
  23. Spillt User says

    March 27, 2022 at 10:05 am

    5 stars
    This is the one.

    Reply
  24. Spillt User says

    January 03, 2022 at 8:04 am

    5 stars
    Absolutely delicious, a bit spicy though!

    Reply
  25. Spillt User says

    December 26, 2021 at 11:43 am

    5 stars
    Yum.

    Reply
  26. Spillt User says

    November 05, 2021 at 12:58 pm

    5 stars
    Wow such a good recipe!

    Reply
  27. Spillt User says

    November 04, 2021 at 9:48 pm

    5 stars
    Quite simply the best

    Reply
  28. Spillt User says

    November 30, 2020 at 3:19 am

    5 stars
    Very very tasty dish

    Reply
  29. Spillt User says

    November 25, 2021 at 5:04 pm

    5 stars
    Great recipe!

    Reply
  30. Spillt User says

    November 23, 2021 at 12:01 am

    5 stars
    Oh, My God! It very tasty!!!

    Reply
  31. Spillt User says

    November 09, 2021 at 12:21 pm

    5 stars
    This was great!

    Reply
  32. Spillt User says

    November 30, 2021 at 2:25 am

    5 stars
    Very tasty

    Reply
  33. Spillt User says

    November 29, 2021 at 2:13 pm

    5 stars
    This is SO. GOOD.

    Reply
  34. Spillt User says

    November 26, 2021 at 7:53 pm

    4 stars
    This is the best. Easy and delicious. I follow the recipe just has it says. Double it because you’ll wish you had more.

    Reply
  35. Spillt User says

    November 18, 2021 at 7:20 am

    5 stars
    Turned out great!

    Reply
  36. Spillt User says

    November 05, 2021 at 9:54 am

    5 stars

    Reply

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Hi, I'm Lisa!

I’m a midlife foodie on a mission to eat healthier—without giving up the foods I love.

Parsley & Parm is all about big flavor, fresh vegetables, olive oil, whole grains, and healthy proteins…with zero diet vibes.

I believe healthy eating should be about what you do eat—not what you can’t. Guidelines replace rules. Balance beats restriction. And fresh, seasonal veggies always steal the show.

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