Dessert

Loaded Summer Guacamole with Grilled Corn, Strawberries, Cherries, Blueberries, and Feta Recipe

ByMaya Arden January 20, 2026January 20, 2026

Introduction

This Loaded Summer Guacamole is a fresh twist on a classic favorite, combining creamy avocados with the sweet flavors of grilled corn, berries, and tangy feta. Perfect for warm-weather gatherings, it’s colorful, vibrant, and bursting with unexpected flavors.

A black stone bowl holds one layer of green guacamole spread thickly across the base. On top, there are distinct sections of yellow grilled corn kernels, red chopped strawberries and cherries, and dark blue blueberries. White crumbles of cheese are scattered over everything, along with fresh green cilantro leaves. A large lime wedge stands upright near the edge, accompanied by a whole strawberry and lime slices around the bowl. The background shows a white marbled texture with tortilla chips and scattered fruits around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 avocados, pitted
Juice of ½ a lemon

Juice of ½ a lime
¼ cup diced red onion

¼ teaspoon salt
¼ cup chopped cilantro, plus extra for topping

1 ear grilled corn, cut off the cob
⅓ cup cherries, pitted and chopped
⅓ cup blueberries

½ cup chopped strawberries
¼ cup crumbled feta, plus extra for topping
Lime wedges for serving

Your favorite tortilla chips for serving

Instructions

Step 1: In a medium mixing bowl, combine the avocados, lemon juice, lime juice, diced red onion, and salt. Mash together until you reach your desired consistency, whether chunky or smooth.
Step 2: Gently fold in the chopped cilantro, grilled corn, cherries, blueberries, strawberries, and crumbled feta, being careful not to break up the berries too much. Taste and add more salt if needed.

Step 3: Transfer the guacamole to a serving bowl. Top with extra cilantro, a tablespoon or two of crumbled feta, and garnish with lime wedges. Serve immediately with tortilla chips.

Tips & Variations

Grill the corn until nicely charred for a smoky depth that complements the sweetness of the berries.
Swap blueberries for raspberries if you prefer a tart note in your guacamole.

For a spicy kick, add finely chopped jalapeño or a pinch of cayenne pepper.
Use fresh lime juice instead of bottled for the brightest citrus flavor.
Make it vegan by omitting the feta or using a plant-based cheese alternative.

Storage

Store any leftover guacamole in an airtight container in the refrigerator for up to 1 day. Press plastic wrap directly onto the surface to prevent browning. Because of the fresh fruit, it’s best enjoyed the same day. Reheat is not recommended; serve cold or at room temperature.

How to Serve

A black stone bowl holds a colorful layered guacamole dish. The bottom layer is chunky green guacamole with a smooth and creamy texture. On top, there are scattered layers of bright yellow corn kernels, small red cherry pieces, and fresh green cilantro leaves sprinkled lightly. Blueberries and dark red chopped cherries are placed on the guacamole, adding vibrant pops of color. White crumbly cheese is spread sparingly over the ingredients. A wedge of lime and a whole cherry sit at the edges of the bowl. The bowl is placed on a white marbled surface with a halved lemon visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this guacamole ahead of time?

It’s best to prepare it close to serving time to keep the berries fresh and prevent the avocado from browning. If needed, you can make the avocado mash a few hours ahead and add the fruit just before serving.

What can I use instead of feta?

If you don’t have feta or want a dairy-free option, try crumbled queso fresco, cotija, or omit the cheese entirely. Nutritional yeast also adds a cheesy flavor without dairy.