Street Corn Guacamole
My goal this week is to eat so much guacamole that by the time it’s Cinco de Mayo this weekend I’ll be sick of guacamole. I would estimate my chances of success here are close to 0% because guacamole is literally one of my favorite things.
I can eat a bowl of guacamole for dinner, especially this Street Corn Guacamole, and I’m happy to admit it. No shame over here!
But, out of all the guacamoles I’ve made over the years, this one is really up there. (I also like this Thai Chili Guacamole which is a very different thing).
So, you may very well have a go-to guacamole recipe for this week, but if you’re on the lookout for one, this one is worth your time. It gets lots of delicious add-ins from a twist on Mexican street corn (Elote) and packed with charred sweet corn, cotija cheese, and chili powder.
A big bowl of this and a pitcher of margaritas will make you lots of friends.
- To get some char on the corn, peel the corn and rub it with a little oil and sprinkle with salt. Broil corn under high heat or grill over high heat for 3-4 minutes until it gets some char on it. Then cool and cut the corn off the cob.
- Meanwhile, stir together diced onion, cilantro, Serrano pepper, salt, and lime juice and then mash in avocados.
- Once you have your guacamole base done, fold in the diced tomatoes, 2/3 of the corn, most of the cotija cheese, and most of the chili powder. Save the rest of those things for toppings.
- Once your guac is stirred together taste it and season for salt.
- Top finished guacamole with corn, chili powder, and extra cheese.
- Serve guacamole with chips to happy friends and family!
The base for this guacamole is pretty standard and kind of my go-to: red onions (not too much), cilantro, and some chili pepper. Mash those together a bit with some lime juice and salt!
For the corn in this guacamole, you can either broil the corn or grill it. Just rub it with a little oil and cook it over blasting high heat until it gets some nice char on it.
Then just toss everything together! Start with the avocados and mash them into the base ingredients.
Once you get the avocado mashed, then you can gently fold in the other ingredients. I don’t like to mash everything because it ruins the texture of the tomatoes and corn. So just gently stir these in after the mashing happens.
Garnish the guacamole with extra corn, cheese, and chili powder. BOOM.
I could barely wait to dig into this street corn guacamole! It met my very high guacamole expectations!