One of my favourite dishes with corn has to be esquites which is a corn salad inspired by elote a Mexican style corn on the cob with butter, mayonnaise, cotija cheese and a shot of lime juice. The combination of sweet grilled corn, salty butter and cheese along with the bright and tart lime juice is addictively good and I never tire of it. One addition to esquites that I really enjoy is diced cool and creamy avocado and I couldn't help but think that a guacamole with corn and cotija would also be amazing! This guacamole is pretty simple with avocado, jalapeno, onion, cilantro and lime juice in addition to the corn and cotija. Just like with esquites, I like to cut the corn from the cob and cook it in a cast iron skillet until it starts to blacken, char and even pop a bit as this caramelizes the corn bringing out even more of its natural sweetness, though grilling the corn on the cob is another good option. This corn and cotija guacamole is fabulous dipp-able take on esquites and a great alternative to plain and boring old guacamole! (Clearly I jest, guacamole could never be considered to be plain, old or boring!)
Perfect for dipping!
It is so easy to make your own homemade guacamole with simple healthy ingredients for a tasty snack with no guilt!
This corn and cotija guacamole makes for an amazing addition to any summer getogether and it is sure to disappear quickly so make a lot of it!
Now I probably know what you are thinking at this point, either "This is too healthy!" or "Where's the bacon?" and since bacon and tomato go so well with both avocado and corn I would be remiss f I did not make a version with the addition of both!
Corn and Cotija Guacamole (aka Esquites Guacamole)
A guacamole inspired by esquites, aka Mexican corn salad, with caramelized/charred or grilled corn and crumbled cotija.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 tablespoon butter (or bacon grease)
- 1 cup corn (~2 ears)
- 2 large avocados, mashed
- 1/4 cup cotija (or feta)
- 2 tablespoons lime juice (~1 lime)
- 1 jalapeno pepper, finely diced
- 1/4 cup onion, finely diced
- 1 tablespoon cilantro, chopped
- salt and pepper to taste
- Melt the butter in a heavy skillet over medium-high heat.
- Add the corn, toss and let it sit cooking until charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, and remove from heat.
- Meanwhile, prepare the remaining ingredients.
- Mix everything and enjoy!
Option: Grill the corn instead of caramelizing it in a pan.
Option: Add one tablespoon mayonnaise since esquites and elote typically contain mayo.
Option: Add 1/4 cup diced tomatoes and 2 strips of cooked and crumbled bacon.
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