Recipe by Pati Jinich
A colorful twist on guacamole is to add corn! Made creamy with avocado, queso fresco, Mexican cream and mayonnaise, this guacamole is one for the ages! Your neighbors will wonder what secret ingredients you used to make this dip so great! Cooked onions and jalapeños also pair to provide a kick that will keep them coming back for more! Plus, this recipe features healthy avocados, which taste great and contribute nearly 20 vitamins, minerals and phytonutrients, including 11% of the Daily Value (DV) for dietary fiber, 10% of the DV for folate, 6% of the DV for vitamin E, 6% of the DV for potassium, 4% of the DV for vitamin C and 2% of the DV for iron per 50 g serving.
- 1 T. vegetable oil
- 2 T. white onion, finely chopped
- 1 ea. jalapeño chile, minced
- 3 c. corn
- 2 T. epazote leaves, finely chopped (may substitute with cilantro)
- Salt to taste
- Pepper to taste
- 2 T. mayonnaise
- 3 T. Mexican cream
- 3 ea. Avocados From Mexico, halved, pitted, & peeled
- 1/4 c. lime juice
- 1/4 c. queso fresco, crumbled
- pequin chile powder to taste
- Heat the oil in a medium skillet or medium-high heat.
- Add the onions and jalapeños; cook for 2 to 3 minutes until tender and browned.
- Add the corn and cook for 3 to 4 minutes until tender. Season with salt and pepper.
- Mix in epazote leaves and remove from heat. Let cool.
- In a small bowl, mix the mayonnaise, Mexican cream, and lime juice until well combined. Set aside.
- In a large bowl, mash the avocados to desired consistency.
- Fold in the corn mixture. Drizzle mayonnaise mixture over the top. Garnish with queso fresco and pequin chile powder.