Description

Avocados and elote dip unite in this outrageously tasty guacamole. Tangy, sweet corn dip gets folded into guacamole to create the most amazing combination of flavors and textures in this crowd-pleaser of an appetizer!

Ingredients

Scale

Corn:

4 ears corn, shucked

1 tablespoon butter or olive oil

Dash of salt and pepper

Elote:

1/3 cup sour cream

1/4 mayonnaise

1/2 teaspoon chili powder

1/2 cup grated cotija cheese

Guacamole:

4 ripe avocados

1/4 cup finely chopped red onion

1 jalapeño pepper, seeds and ribs removed and finely chopped

1/2 cup chopped fresh cilantro

Juice of 1/2 lime

Dash of salt and pepper

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Instructions

Grill the corn: Rub the butter over the corn and sprinkle with salt and pepper. Place the corn cobs on a grill heated to medium-high. Cook for 10-15 minutes rotating every couple minutes to ensure char on all sides of the cob. Remove from the grill. Once cooled, slice the corn from the cob.
Prepare the elote dip: In a bowl, combine the corn, sour cream, mayonnaise, chili powder, cotija cheese, and cilantro.
Prepare the guacamole: In a large bowl, mash the avocados. Add in the red onion, jalapeño pepper, cilantro, lime juice, and a dash of salt and pepper. Add the elote dip to the mashed avocado mixture and gently fold it in. Taste and add more lime juice and salt if needed. Garnish with cotija cheese, cilantro, jalapeño slices, and red onion.