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.
Servings 6 servings
- 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