Let’s make Joey’s Roasted Corn Guacamole — one of those sleeper hits from the Joey menu that quietly disappeared before we had the chance to say goodbye. It’s creamy, tangy, a little sweet from the roasted corn, and layered with all the toppings that make you feel like you’re eating something way fancier than just guac and chips. I actually filmed this a while ago but never shared it because I figured most people could still just go to the restaurant and order it. But then I noticed they pulled it off the menu at some locations, and I started getting DMs asking for a dupe — so here it is, officially part of the Recreating Vancouver Favourites series.
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Why You’ll Love This Roasted Corn Guacamole Recipe
This is honestly one of those recipes that feels really impressive but comes together with almost no effort. There’s no stove involved. No fancy tools. The only real “cooking” is roasting a couple ears of corn directly in the oven. That’s it. Everything else is just about layering fresh, flavourful ingredients in the right order so it hits all the notes: creamy avocado, sweet corn, sharp pickled onion, salty feta, juicy tomatoes, and a little heat from the serrano. What I love most is that it’s not just mashed avocados tossed in a bowl — there’s intention behind the order of ingredients. Joey’s actually adds the lime and garlic first to mellow the sharpness, and once I started doing that in my guac, I never went back. It makes all the difference.
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How To Serve This Roasted Corn Guacamole Recipe
I like to plate this up just like the restaurant version, but better. Start with a scoop of the jasmine rice (don’t forget those crispy onions!), then lay the salmon right over top. Spoon a generous amount of the feta caper dill aioli over the salmon—it’s the star of the dish, so don’t be shy. Add a handful of roasted asparagus on the side, and squeeze a little lemon over everything right before serving. If you want to be extra, you can garnish with some fresh dill or crumbled feta on top. It’s cozy, a little fancy, and perfect for when you want a dinner that feels like a treat but didn’t take a ton of work.
The original Joey Roasted Corn Guacamole was a layered appetizer served with warm white corn tortilla chips. According to the official Joey menu description and presentation, the dish contained the following components:
Guacamole Base
Fresh avocados
Lime juice
Garlic
Chopped cilantro
Red onion
Kosher salt
Roasted corn (mixed into the base)
Middle Layer / Mix-ins
Crumbled feta cheese
Pickled red onions
Gem or cherry tomatoes
Top Garnishes
Additional fire-roasted corn
Cherry tomatoes (halved)
Thinly sliced serrano peppers
Maldon flaky salt
Fresh cilantro
Served With
Warm white corn tortilla chips
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Joey’s Roasted Corn Guacamole Recipe Tips
Here are a few tips for making this dish:
Roast the corn at 400°F for exactly 20 minutes — no need to boil or grill first. Let it cool slightly before slicing off the kernels.
Always start with lime juice and garlic first, and let them sit together for a few minutes before adding the avocado — it takes the raw bite out of the garlic and makes the flavour way more balanced.
Warm your chips in the oven before serving. I promise, it makes a massive difference and instantly upgrades the whole dish.
Use flaky salt like Maldon to finish — it adds that little sparkle and crunch that takes it over the top.
Prep your toppings ahead of time so the final assembly feels fast and easy, especially if you’re making this for guests.
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Frequently Asked Questions about Joey’s Roasted Corn Guacamole Recipe
Can I use frozen corn?
Yes! If fresh corn isn’t in season or you just want to make this faster, frozen corn works. Just thaw it and roast it on a baking sheet at 400°F for about 15–20 minutes until it starts to brown. You won’t get quite the same pop of sweetness as fresh corn, but it still turns out really good.
Do I have to use feta?
Not at all. I personally love the salty punch it adds, but you could swap in cotija for something a bit more classic, or you can use Macedonia Feta. It’s much more mild but feta really isn’t your thing, you can even skip it altogether if you want to keep it dairy-free. Just don’t leave out the pickled onions — they balance everything.
What if I don’t like spicy food?
Totally fine. The serrano adds a little heat but it’s not overwhelming. You can start with just a few slices or leave it out completely if you prefer. If you do like heat though, feel free to leave the seeds in or add a second pepper.
How long does it keep?
This is definitely best the day it’s made, but you can store leftovers in an airtight container with plastic wrap pressed directly on the surface to slow down browning. It’ll still be good for about a day in the fridge.
Joey’s Roasted Corn Guacamole Recipe
Ingredients
Quick Pickled Red Onions:
1/2 small red onion, thinly sliced
1/2 cup white vinegar
1/2 cup water
Pinch of kosher salt
Roasted Corn:
2 ears corn, husked
Neutral oil or melted butter (for brushing)
Pinch of kosher salt
Guacamole Base:
3 ripe avocados
Juice of 1 lime
1 garlic clove, finely grated
1/4 red onion, finely chopped
1/4 cup chopped fresh cilantro
1/2 serrano pepper, finely chopped (or to taste)
1/3 cup roasted corn (from above)
1/2 tsp kosher salt, or to taste
Toppings:
1/4 cup crumbled feta
1/4 cup pickled red onions
1/3 cup cherry tomatoes, halved
1/3 cup roasted corn
Thin slices of serrano pepper (to taste)
Extra cilantro leaves
Flaky salt (Maldon or similar)
To Serve:
White corn tortilla chips, warmed in the oven for 5–10 minutes at 350°F
Instructions:
1. Quick Pickle the Onions
In a small bowl, combine sliced red onion, white vinegar, water, and a pinch of salt. Let sit at room temp for 30 minutes. Store leftovers in the fridge with a splash of added water.
2. Roast the Corn
Preheat oven to 400°F. Brush corn lightly with oil or melted butter and sprinkle with salt. Place directly on a baking sheet and roast for 20 minutes, flipping halfway. Let cool slightly, then cut kernels off the cob. Set aside.
3. Make the Guacamole Base
In a mixing bowl, combine lime juice and grated garlic first — let this sit for 5 minutes to mellow the garlic. Then scoop in the avocado and mash to your desired texture. Stir in red onion, chopped cilantro, serrano, roasted corn, and salt. Taste and adjust.
4. Assemble the Guacamole
Spread guacamole into a shallow bowl or plate. Top with feta, pickled onions, cherry tomatoes, more roasted corn, serrano slices, and cilantro. Finish with a generous pinch of flaky salt.
5. Serve
Serve with warm tortilla chips and dig in immediately.
