Street Corn Loaded Guacamole can be made on your grill or Blackstone griddle, the ultimate guacamole dip for game day or Taco Tuesday!
- 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
-
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.
-
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.
-
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.