If I started keeping track, I imagine I eat an avocado or guacamole at least 5 times a week. Sometimes I get guac at my fave tex-mex restaurant, sometimes I make my own, sometimes I get it on top of a Chipotle salad, sometimes I just scoop it right out of the skin with a little lemon juice and salt.
I’m always looking to mix things up and keep the guacamole “fresh” and “delish.”
And that’s what I accomplished with this amazing sweet and smoky guacamole.
The sweetness from the corn, with the charred and smoky flavor from putting it on a screaming hot skillet. The lime and the cumin…it just works beautifully together!
Top it all off with some cotija (or other creamy, soft cheese like goat or feta) and you’ve got THE PERFECT BOWL of guacamole!
Guacamole with Street Corn
Yield – 6 to 8 servings
Preparation Time – 10 minutes
Cooking Time – 3 minutes
- 2 corn on the cobs
- Canola oil
- 3 avocados
- 1 tsp lime juice
- 1 garlic clove, crushed
- 1/2 to 1 tsp ground cumin
- Salt and pepper
- Cotija cheese, or other mild soft cheese (goat cheese or feta cheese)
- Dusting of chili powder
- Corn tortilla chips
- Shusk the corn. Heat the oil in a skillet and char the corn cobs over high heat, rotating every minute. Char as many of the kernels as possible. This happens quickly over high heat, so pay close attention and turn often. Remove from skillet and slice off the charred kernels with sharp knife.
- Open, deseed and mash the avocado in small bowl. Add lime juice, crushed garlic clove and ground cumin to taste. Season with salt and pepper.
- Top with the charred corn kernels, cotija cheese and dusting of chili powder. Serve with tortilla chips.