You can eat this guacamole with chips or put it on tacos, enchiladas, burritos, salads, or tostadas. It is a great summer guacamole!
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Prevent your screen from going dark
Ingredients
1large ear of sweet cornshucked
3ripe avocados
1/4cupchopped cilantro
1/4cupdiced red onion
2teaspoons minced jalapeno seeds removed
Juice of 1 lime
1/4cupqueso fresco or cotija cheese
Salt and pepperto taste
Instructions
Grill corn over medium-high heat, on all sides, until charred. Remove from grill and set aside to cool. Once cool, cut the kernels off of the cob and set aside.
Halve the avocados and remove pit. Scoop out the avocado with a spoon and place into a medium bowl. Discard the skins. Mash the avocado with a fork until you reach desired consistency.
Add the grilled corn, cilantro, red onion, jalapeno, lime juice, and queso fresco. Stir together and season with salt and pepper, to taste. Serve immediately.
Note-If you don’t have a grill, you can roast the corn over a low flame burner and rotate every 10 seconds to char on all sides.