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Mexican Street Corn Guacamole

Mexican Street Corn Guacamole

All the flavors you know and love from Mexican Street Corn stirred into creamy corn guacamole! An easy and show-stopping appetizer.
Course Appetizer
Cuisine Mexican
Keyword Corn Guacamole
Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes
Servings 6 servings
Calories 146kcal
Author Lauren Brennan


  • 2 ears sweet corn
  • 2 ripe Haas avocados
  • 1/2 cup finely diced red onion
  • 1/2 small can diced mild green chiles about 2 oz.
  • 1 clove garlic finely minced
  • 1/4 cup chopped cilantro
  • 1 1/2 limes juiced, about 2 tablespoons
  • 2 oz cotija cheese
  • chili powder for garnish


  • Shuck corn and remove any excess stems or hairs. Boil in salted water for 3 minutes. Remove from water and set aside to cool.
  • While corn is cooking, scoop avocado out into a large bowl. Add in red onion, green chiles, garlic, cilantro and lime juice. Mash roughly with a fork.
  • Cut kernels of corn off of cob. Run the back of the knife down the length of the cob to remove all the corn. Stir corn into guacamole.
  • Spoon into a bowl and top with crumbled cojita cheese and chili powder. Optional cilantro and lime wedges can also be added as garnish.
  • Serve with chips, or cover and store in refrigerator until ready to serve.


Calories: 146kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 149mg | Potassium: 372mg | Fiber: 5g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 1mg