This Elote Style Guacamole is a recipe that I came up with a couple of years ago. I have always loved guacamole but wanted to elevate it somehow, so I bought the ingredients, threw it together and WE FELL IN LOVE! It is so good that my husband and I were eating it straight out of the bowl like it was ice cream! The idea came to me when I saw a recipe on Tiktok for Elote, often called Mexican Street Corn. This is a great dish for any party! I have made it for several occasions and my friends have gone crazy over it!
If you need some more great party recipes, check these out!
Jalapeno Popper Dip – this dip has gone viral several times on my social media channels and for good reason!
Sunshine Broccoli Supreme Salad
What is Elote?
Elote is a classic Mexican street food. It is corn on the cob slathered with mayo, and garnished with chili powder, cheese and lime juice. Then it is sprinkled with either cotija cheese or queso fresco. I have never had it, but I would love to! It is on my bucket list. But I can imagine the flavors and it only made sense to combine them with the goodness of guacamole!
Can this be made ahead and frozen?
If you have ever made guacamole or any dish using avocados, you know how quickly they turn brown and icky. The furthest ahead I would make this dish is only a few hours. And you will need to store it in an airtight container until ready to serve. I do not recommend freezing it, as it will completely change the texture and color.
How to make it:
You will start by heating up 2 tbs of butter in a skillet over medium/high heat. Then add in 1-2 diced jalapenos. (You can remove the seeds and membranes if you want it less spicy, but we love spice so I left them in.)
Then you will add 1 diced red onion and the corn from 2 fresh cobs.
Saute it until it has a nice char to it, but be careful not to burn it! Set it aside and allow it to cool.
In a mixing bowl, mash up 3 large ripe avocados. Add 2 diced roma tomatoes, 1 bunch of chopped fresh cilantro and the juice of 1 lime.
Add in 3 tbs of mayonnaise, and season with a tbs each of garlic powder and onion powder. Add a little bit of salt at this point. You can add more at the end if needed.
Stir in the corn mixture, then add 1 cup of either cotija cheese or crumbled queso fresco. (I have used both and they are equally delicious!)
Use your favorite corn chips or even veggies to dip it in! You can also use it as a topping on tacos, burritos or quesadillas! Or like I said, just grab a spoon and eat it like ice cream!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thanks!
And if you would like to purchase a copy of my new digital cookbook called “Dinner is Done!”, click here!
Elote Style Guacamole
Ingredients
- 2 tbs Salted Butter
- 1-2 Jalapenos, diced you can remove the seeds and membranes if you want it less spicy
- 1 Red Onion, diced
- 2 Fresh pieces of corn on the cob, with the corn removed
- 3 Large Ripe Avocados
- 2 Roma Tomatoes, diced
- 1 Bunch Fresh Cilanto, chopped
- 3 tbs Mayonnaise
- 1 Lime, juiced
- 1 cup Cotija Cheese, grated or Crumbled Queso Fresco
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- Salt to taste
Instructions
- Melt the butter in a skillet over medium/high heat and saute the jalapenos, onion and corn until it has a nice char to it. Be careful not to burn it. Remove from the heat and set aside to cool.
- In a large mixing bowl, mash up the avocadoes and stir in the rest of the ingredients, along with the corn mixture.
- Salt to taste.
