Ingredients
Scale
- 4 ripe avocados
- 2 cups fresh corn kernels (about 3 ears)
- 1/3 cup crumbled cotija cheese, divided
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Mexican crema
- 1 jalapeño, seeded and minced
- 1/4 cup red onion, finely diced
- 1/4 cup chopped cilantro
- 2 limes, juiced, divided
- 1/2 tsp chili powder, plus more for garnish
- 1/4 tsp garlic powder
- Salt to taste
Instructions
- Heat a dry cast iron skillet over high heat until smoking. Add corn kernels in a single layer and cook without stirring for 2-3 minutes, then toss and repeat until well charred in spots, about 8 minutes total. Remove and let cool.
- In a bowl, mash avocados with the juice of 1 lime and a generous pinch of salt, leaving the mixture chunky rather than smooth.
- Fold in the red onion, jalapeño, and cilantro. Taste and adjust salt and lime.
- Fold two-thirds of the charred corn into the guacamole, reserving the rest for topping.
- In a small bowl, whisk mayonnaise, sour cream, remaining lime juice, chili powder, and garlic powder until smooth and pourable.
- Transfer guacamole to a serving bowl. Top with the reserved charred corn, drizzle with the lime crema, and finish with the remaining cotija and a dusting of chili powder. Serve immediately.
Notes
Char the corn completely dry, no oil, or it will steam instead of blister. Frozen corn works off-season; thaw and pat very dry before charring. Keep the crema separate and drizzle it on top rather than mixing it in, or the guacamole turns watery by the next day. For vegan, swap mayo and sour cream for vegan mayo plus extra lime juice, and use a plant-based cotija substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: No-cook mash with pan-charred topping
- Cuisine: Mexican-American