Crazy Corn Guacamole
Serves 6-8
Ingredients
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- 1 tablespoon vegetable oil
- 2 tablespoons chopped white onion
- 1 jalapeño or serrano pepper, chopped; add more to taste
- 3 cups fresh corn kernels, or thawed from frozen
- ¾ teaspoon kosher or sea salt, or to taste
- 2 tablespoons chopped fresh epazote leaves, may substitute with cilantro or chives
- 3 ripe avocados, halved, pitted, meat scooped out, diced
- 2 tablespoons mayonnaise
- 3 tablespoons Mexican cream
- ¼ cup freshly squeezed lime juice
- ¼ cup, about 1 oz., crumbled queso fresco, Cotija, feta or Farmer’s cheese, or to taste
- Piquin chili powder, to taste
- Tortilla chips or veggie sticks
Preparation
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and jalapeño, and cook for 2 to 3 minutes until softened and the edges are beginning to lightly brown.
- Raise the heat to high, add the corn, season with salt, and let the corn cook and lightly brown, stirring often, for about 3 to 4 minutes.
- Stir in the epazote, cook for another minute, and remove from heat.
- In a small bowl, mix the mayonnaise, Mexican cream and lime juice until fully combined. Set aside
- Place the diced avocados in a serving bowl and gently mash with a fork.
- Incorporate the corn mixture and toss well. Drizzle half of the prepared mayonnaise mix on the top, as well as the queso fresco. Sprinkle with piquin chili powder to taste.
- Leave the remaining mayonnaise mix, queso and chili for your guests to add more if they please.
- Serve with tortilla chips or veggie sticks.
