There isn’t a time that I’ve gone to Chipotle when I haven’t been told that “Guac is extra.” Half the time they don’t even get to finish their “guac is extra” spiel before I’m nodding my head in consent. Yes, I know it’s extra and I’m willing to sacrifice my first born to pay for it because WHO orders a burrito bowl and doesn’t get guacamole?!!
But how often is the guac really, extra (as all you millennials say)? Extra as in over the top, amazing, and way better than the ordinary. Extra as in OMG this is outstanding, why isn’t all guacamole like this !? Extra as in this stuff is going to guac your socks off !? Well, my loaded elote corn guacamole is that type of extra.
To achieve such extra results, you need to start with some pretty perfect guacamole. I’ve tasted lots of guacamole in my day and consider myself somewhat of a guacamole aficionado. I’ve had plenty of people tell me they make the best guacamole only to taste it and discover that it was just mediocre. So what went wrong? Why isn’t it perfect? Sometimes it’s lacking salt or garlic. Other times it’s overloaded with seasoning and spices. And sometimes it’s a soup swimming with tomato seeds. Ain’t nobody got time for that.
Other than the guacamole being pretty perfect, the grilled elote corn, cojita cheese, and pepitas bring this recipe to another level. They add texture, flavor, and fun to an already great gaucamole. I promise, if you serve it at a party, it will be the first thing gone.
Tip: for this to be the best make sure you are buying ripe avocados and sweet corn!
Let’s get started.
Step 1: Roasty Toasty. Shuck your corn and throw it on the grill over medium heat. Grill until it is golden brown and has quite a bit of color and charring. Remove from the grill and allow it to cool slightly. Then cut the corn from the cob to a small mixing bowl.
Step 2: I like this elote. Let’s make your elote mixture. Combine grilled corn with cojita cheese, lime juice, mayo, and salt. Mix.
Step 3: Lean with it, guac with it. Let’s make your guac. Dice your red onions very small. I know I will see pictures of this recipe made with giant pieces of red onion. Do not do that 🙂 Next, dice your jalapeño very small. No heaping chunks of jalapeño either. Next tomatahs, spoon out most of the seeds. Dice. These can be bigger then your jalapeño and red onion but not much bigger. Chop you’re cilantro. Set all of this aside, do not add to the guacamole bowl yet. Now, halve your avocados and remove the pit. Cut avocado into smaller sections in the skin, then scoop out with a spoon into a bowl. Using your fork smash the avocado until its creamy. I like to leave some chunks of avocado and some very creamy.
Step 4: Guac it out. Combine tomatoes, onion, jalapeño, cilantro, and garlic with avocado. Add olive oil. Add salt, cumin, and lime juice. Stir gently to combine.
Step 5: When two become one. It’s time to combine forces. Using your spoon push down on the guac in a few area so that the corn has somewhere to sink in to. This will ensure that all the corn doesn’t get eaten off the top leaving none for the bottom. Then add your corn to the top of your guacamole. Top with pepitas and an extra sprinkle of cheese for good luck. Do not mix together, this is meant to be layered.
Cobs Are Here {Loaded Elote Corn Guacamole}
Ingredients
For the elote:
- 3 ears sweet corn
- 1 cup crumbled cojita cheese (I buy a pre crumbled bag, if you are crumbling yourself get them pretty small)
- 1 1/2 tablespoons whole 30 or light mayo
- 1/2 lime juiced
For the guacamole:
- 3 ripe avocados
- 2 roma tomatoes, seeded and diced
- 1/2 jalapeno pepper seeded and minced
- 1/2 medium red onion diced
- 1 tablespoon minced garlic (about 2 cloves)
- 1 lime juiced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/2 cup cilantro leaves, chopped
- 2 tablespoon pepitas
Instructions
For the elote:
- Shuck your corn and throw it on the grill over medium heat. Grill until it is golden brown and has quite a bit of color and charring. Remove from the grill and allow it to cool slightly. Then remove the corn from the cob to a small mixing bowl.
- Combine grilled corn with cojita cheese, lime juice, mayo, and salt. Mix.
- Dice your red onions very small. I know I will see pictures of this recipe made with giant pieces of red onion. Do not do that 🙂 Next, dice your jalapeño very small. No heaping chunks of jalapeño either. Next tomatahs, spoon out most of the seeds. Dice. These can be bigger then your jalapeño and red onion but not much bigger. Chop you're cilantro. Set all of this aside, do not add to the guacamole bowl yet. Now, halve your avocados and remove the pit. Cut avocado into smaller sections in the skin, then scoop out with a spoon into a bowl. Using your fork smash the avocado until its creamy. I like to leave some chunks and some very creamy.
- Combine tomatoes, onion, jalapeño, cilantro, and garlic with avocado. Add olive oil. Add salt, cumin, and lime juice. Stir gently to combine.
- It's time to combine forces. In your guac create a few hole areas for the corn to sink in to. This will ensure that all the corn doesn't get eaten off the top leaving none for the bottom. Then add your corn to the top of your guacamole. Top with pepitas and an extra sprinkle of cheese for good luck. Do not mix together, this is meant to be layered.
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