How to Make
Street Corn
Guacamole

OK, we know we’re crazy about avocados, and especially guacamole. We’ll be the first to admit that showing our love for guacamole can get pretty corny. But we can’t help it. If we see a way for avocados to make our favorite foods even better, we’ve got to try it. That’s why we took two classic Mexican snacks and fused them together in one epic bowl of street corn guacamole.

Street corn (also known as elotes) and guacamole are highly compatible: They’re simple to make, versatile, and totally ear-resistible. It’s almost like these traditional Mexican snacks were made for each other, which is why we’re totally in on cob-bining them to create one epic bowl.

We’re not sorry about all these corn puns. As we said, we’re obsessed with avocados and know a thing or two about making the best bowl of guac. And street corn guacamole is especially too good NOT to make a big deal about it. Try it for yourself, and you’ll understand the hype.

How to Make Street Corn Guacamole

Step 1: Prepare the Street Corn

Mexican street corn is often called elotes, which is the Spanish word for corn on the cob. Elotes are usually made in big batches, but you’ll only need one ear of corn for this guacamole recipe. (We’ll scrape the buttery, creamy kernels right into our bowl of guacamole.)

Traditionally, street corn is made on a grill. For convenience’s sake, our recipe calls for boiled then charred corn, but if you’re into authenticity, scroll to the bottom of this blog for our method for grilling elotes.

Ingredients:

• 1 ear of sweet corn, husked
• 1 tbsp. butter
• 1 tbsp. Mexican crema (or substitute sour cream)
• 1 tsp. mayonnaise
• 1/4 c. cotija cheese, finely crumbled
• 2 tsp. chili or chipotle powder

Method:

1. Bring a pot of water to a boil. Submerge the ear of corn and let it cook until the kernels are soft (about 5 minutes).
2. While the corn is cooking, combine the crema, mayonnaise, cheese, and chili powder. Mix well and set aside.
3. Remove the corn from the water. Bring a frying pan to medium-high heat. Add the butter to the frying pan and quickly cook the corn to give it a slight, buttery char (about 2 minutes).
4. Place the corn on a plate and brush the creamy, cheesy mixture over the entire cob. Control yourself so you don’t devour this delicious snack — the best part is coming.

Step 2: Make the Guacamole

There’s really no wrong way to make guacamole, but we chose to keep it simple with classic guacamole ingredients for this recipe so the street corn can really shine. Here’s what you’ll need.

• 3 ripe* Avocados From Mexico
• Juice from 1 lime
• 1/2 c. cilantro, roughly chopped
• 1/2 white onion, diced
• 1/2 tomato, diced
• 1 jalapeño, diced and seeds removed
• Salt to taste

*The ripeness of your avocados can make or break your guacamole. So, no pressure — except when you give your avocado a light squeeze to test if it’s ripe. A ripe avocado should give a little without feeling mushy.

Method: Carefully cut into your avocado longways, all the way around the pit. Twist the halves in opposite directions until loosened. Then, lightly tap your knife into the pit and twist to remove it. Scoop out the flesh and place it into a bowl. Mix in your ingredients. Taste test and adjust as necessary.

Carefully slice the corn kernels off the cob into your guacamole mixture. Stir to combine, and sprinkle extra cotija cheese on top. Garnish with fresh cilantro for extra presentation points. Enjoy the classic way with tortilla chips!

How to Grill Street Corn

In Mexico, street corn is typically made on a grill. If you want to follow the traditional method, we’ve got you covered. You can use a charcoal- or wood-fired grill; both will give you that sweet, smoky flavor you’re after.

To grill corn, keep the husk on. This technique will steam the corn, making the kernels hot and juicy. Let the corn cook over indirect heat for 8–10 minutes. Then remove the corn, carefully take the husks off, and return it to the hot grill for 1–2 minutes to get a nice black char.

From there, simply slather on the street corn fixings and add the kernels to your bowl of guacamole.

How to Store Street Corn Guacamole

If you have leftover guac (we’ve never heard of such a thing), don’t let it go to waste. Pour lemon or lime juice over it to protect it from turning brown. Cover the bowl in plastic wrap and press it down to eliminate as much air as possible. It should stay good in the refrigerator for one to two days.

Discover More Unique Guacamole Recipes

Street corn guacamole is a simple and fun snack to prepare, and it’s even more special when it’s made to share. Don’t hesitate to get creative and mix in new, unexpected flavors. The skillet’s the limit.

Get the inspiration flowing by browsing more of our favorite guacamole recipes.