Street Corn Loaded Guacamole
This fun recipe is a combo of two favorites… Mexican street corn and guacamole! Street Corn Loaded Guacamole is a next-level appetizer for Taco Tuesday, Cinco de Mayo, or really any day of the week.
I made the corn on my Blackstone flat top griddle but you could also grill it or cook in a skillet.
How to make Street Corn Loaded Guacamole
I cut the kernels off a few ears corn on the cob.
And cooked them on the Blackstone griddle.
Season with kosher salt, pepper, and chili powder.
Then add cilantro and lime juice.
Plus some mayo and sour cream.
The chicken cooking on the griddle was for another meal, I just love using the large cook space to help with some meal prepping.
Remove the corn and then make the guacamole.
I started with a few ripe avocados and added lime juice, kosher salt, pepper, and fresh cilantro.
Plus some store bought pico de gallo, which saved me some chopping of tomatoes and onions.
But add your homemade pico if desired.
The guac goes into a dish and top with the street corn, plus cotija cheese, more cilantro, and pickled red onions!
Serve Street Corn Loaded Guacamole with your favorite tortilla chips for dipping!
If you like Street Corn Loaded Guacamole, you might also like these recipes…
Smoked Poblano Guacamole
Bacon Shrimp and Guacamole Tostadas
Street Corn Chicken Casserole
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Street Corn Loaded Guacamole
Street Corn Loaded Guacamole can be made on your grill or Blackstone griddle, the ultimate guacamole dip for game day or Taco Tuesday!
Ingredients
- 3 ears corn on the cob shucked
- cooking oil of choice, kosher salt, pepper
- 2 to 3 tablespoons mayo
- 2 to 3 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1 lime cut into wedges
- 3 to 4 ripe avocados
- 1/2 cup chopped cilantro
- 1/2 cup pico de gallo (I got mine from deli section of grocery store or use homemade)
- Toppings: cotija cheese, more chili powder, more cilantro, pickled red onions
- tortilla chips for dipping
Instructions
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Grill: Brush the corn with cooking oil and season with kosher salt and pepper. Grill over medium heat for 10 to 12 minutes, turning a few times. Remove, cut kernels off cob, and toss corn in a bowl with mayo, sour cream, chili powder, and juice from one lime wedges.
Blackstone griddle or skillet: Cut kernels off of the corn. Preheat griddle or skillet to medium and add cooking oil, corn kernels, kosher salt, and pepper. Cook 8 to 10 minutes, mixing a few times. Add mayo, sour cream, chili powder, and juice from 1 lime wedge (I also added some cilantro as an optional ingredient). Mix together on griddle and remove.
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Put the avocados in a bowl, add the juice from a few more lime wedges, kosher salt, pepper, cilantro, and pico de gallo. Mash until it's the consistency you prefer.
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Serve guacamole topped with the street corn and add additional toppings such as cotija cheese, more chili powder, more cilantro, and/or pickled red onions and with tortilla chips for dipping.
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