Mexican Street Corn Guacamole

• Produce

  • 2 Avocados, large
  • 1 clove Garlic, small
  • 1 tsp Red onion
  • 2 tbsp Tomato

• Condiments

  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 1/8 tsp Chili powder
  • 1 Salt and black pepper

• Snacks

  • 1 Tortilla chips

• Dairy

  • 2 tbsp Cotija cheese
  • 2 tbsp Sour cream

• Other

  • 1 cup Cooked and cooled fire roasted corn (fresh or frozen see note

Found on celebratingsweets.com

Description

Directions

• In a medium bowl, combine corn, sour cream, lime juice, chili powder, cotija cheese, and a pinch of salt. Stir to combine. Set aside.
• In a separate large bowl, combine mashed avocado, red onion, garlic, tomato, 1/2 teaspoon salt, and a pinch of black pepper. Once thats combined, stir in a little more than half of the corn mixture. Taste and add more salt if necessary. Transfer to a serving bowl. Spoon the remaining corn mixture on top of the guacamole and sprinkle with additional cotija cheese, chili powder, and/or chopped cilantro. Serve immediately or refrigerate tightly covered for an hour or two (any longer and it might begin to turn brown).