Street Corn Guacamole is an easy, 15 minute dip that combines creamy homemade guacamole with charred Mexican street corn, cotija cheese, lime and chili powder. This fresh and zesty elote guacamole is perfect for game days, taco night and parties served with tortilla chips to dip. It's a fun and colorful appetizer perfect for entertaining.
Street Corn Guacamole Recipe
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Guacamole and Mexican street corn are two of our favorite things, so we just had to put them together for a unique appetizer! This dip is fresh, zesty and has a smoky flavor that makes it different from your everyday guac. We are huge fans of all things street corn inspired. We already shared our Mexican Street Corn Dip, Slow Cooker Street Corn Dip, and Street Corn Queso. It's safe to say we are experts on street corn and continue to come up with fun variations of the iconic Mexican street food!
This dip is our go to for taco night, summer BBQs, game day snacking, and holiday entertaining. It looks so pretty on the table, and it's always gone in minutes. Grab a big bag of chips, because you're going to need it!
What is Street Corn Guacamole
This dip a classic homemade guacamole made with ripe avocados, lime, red onion, garlic, cumin, tomato, jalapeño and cilantro. It is topped with a Mexican street (elote) inspired topping. The corn is charred for a smoky flavor and then tossed with sour cream, mayonnaise, lime juice, cotija cheese and chili powder, just like elotes. It's finished with extra cotija, chili powder and cilantro for a beautiful, flavor packed dip.
What to Serve with
- Street Corn Chicken Tacos
- Fish Tacos
- Pork Carnitas Tacos
- Chipotle Burrito Bowls (Copycat)
- Sheet Pan Chicken Quesadilla
Ingredients
- Corn - fresh corn on the cob, canned or frozen corn all work. Charring the corn adds a delicious smoky flavor.
- Sour Cream - makes the street corn creamy. You can also use Mexican crema, mayonnaise or Greek yogurt.
- Cotija Cheese - a salty, crumbly Mexican cheese. Feta is a great substitute.
- Chili Powder - adds a little smoky heat to the corn.
- Avocados - ripe avocados are the base for guacamole.
- Lime Juice - fresh lime juice adds flavor and helps keep the guacamole green.
- Red Onion and Garlic - finely minced for a little bite and lots of flavor.
- Cumin - adds a warm, earthy flavor.
- Roma Tomato - seeded and diced so the guacamole doesn't get watery.
- Jalapeño - for a little heat. Remove the seeds and ribs for a milder guacamole.
- Cilantro - adds fresh flavor. Swap for parsley if you're not a cilantro fan.
- Salt and Pepper
How to Make Street Corn Guacamole
Full Printable Recipe at Bottom of page
Prepare the Street Corn Topping
- This recipe can be made with corn on the cob, canned corn, or frozen corn.
Canned Corn: Drain canned corn well. Then roast on a baking tray in oven, or sauté in a frying pan until golden brown and charred, about 6-8 minutes. Set aside to cool while you prepare the guacamole
Frozen Corn: roast on a baking tray in a 400°F oven, or sauté in a frying pan until golden brown and charred, about 8-10 minutes. Set aside to cool while you prepare the guacamole
Fresh corn on the cob: Boil the cobs for 3 minutes. Then grill over medium heat, or broil on a baking tray in a 400°F oven, turning until charred, about 3-4 minutes per side. Let cool, then slice the kernels off the cob. - Place the cooled charred corn in a small bowl and add in the sour cream, mayonnaise, lime juice, cotija cheese and chili powder. Mix until evenly combined.
Prepare the Guacamole
- Cut the avocados in half and remove the pits. Scoop the avocado into a large mixing bowl.
- Add the lime juice, minced red onion, minced garlic, and cumin to the bowl. Mash until almost smooth. A few chunks are good! Then stir in the diced tomato, jalapeño, cilantro, salt, and pepper.
- Transfer the guacamole to a wide, shallow serving bowl so there's room for the corn topping. Press plastic wrap directly against the surface of the guacamole to prevent browning, and chill in the fridge until ready to serve.
Assemble and Serve
- When ready to serve, remove the plastic wrap from the guacamole, stir and taste for seasoning. While the guacamole sits, the flavors will develop. Add more lime juice or salt to taste.
- Top the guacamole with the street corn mixture. Garnish with more crumbled cheese, chili powder and cilantro. Serve with tortilla chips and enjoy!
Tips for the Best Street Corn Guacamole
- Pick Ripe Avocados - they should give slightly when gently pressed. If they're too firm, place them in a paper bag with a banana for a day or two.
- Keep It Green - press plastic wrap directly onto the surface of the guacamole to keep air out and prevent browning. The lime juice helps too.
- Char the Corn - don't skip charring the corn! It adds a smoky flavor that makes this taste like real street corn.
- Cool the Corn First - let the corn cool before mixing it with the sour cream and cheese so the mixture doesn't get runny.
- Taste and Adjust - taste before serving and add more lime, salt or jalapeño to your liking.
FAQ
Store leftovers in an airtight container with plastic wrap pressed directly onto the surface of the guacamole. It will keep in the fridge for 1-2 days. The top may brown slightly, just scrape it off or stir it in.
We do not recommend freezing street corn guacamole. The avocado and sour cream change texture once thawed.
The street corn topping can be made up to 2 days ahead. The guacamole is best made the day of serving. Or up to a few hours ahead. Be sure to cover tightly with plastic wrap pressed onto the surface to prevent browning.
Yes! Drain canned corn very well, or thaw frozen corn and pat it dry, then roast or sauté it in a hot skillet until golden and lightly charred. Charring is what gives the street corn flavor, so don't skip it.
Crumbled feta is the best substitute since it's also salty and crumbly. Grated Parmesan or queso fresco also work in a pinch.
Remove the seeds and ribs from the jalapeño, or leave the jalapeño out altogether.
Use fresh lime juice, press plastic wrap directly onto the surface of the guacamole so no air touches it, and keep it in the fridge. Add the street corn topping right before serving.
More Fun Salsas
Enjoy!
- Sab
Street Corn Guacamole
Ingredients
Street Corn
- 2 cups corn (from 2 cobs corn, or 2 cans corn, or 2 cups frozen corn)
- 2 tablespoon sour cream (or Greek yogurt)
- 2 tablespoon mayonnaise (or Greek yogurt, or sour cream)
- 1 tablespoon fresh lime juice
- 1 cup cotija cheese (crumbled, or feta)
- ½ teaspoon chili powder
Guacamole
- 4 ripe avocados
- 1 tablespoon fresh lime juice
- 1 tablespoon red onion (finely mince)
- 1 clove garlic (finely minced)
- 1 teaspoon ground cumin
- 1 roma tomato (seeds removed, diced)
- ½ jalapeno (finely diced, seeds and ribs removed for less spice)
- ¼ cup cilantro (finely chopped, or parsley)
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- Crumbled cotija cheese (sub feta)
- Chili powder
- Chopped cilantro (or parsley)
- Tortilla chips (for serving)
Instructions
Prepare the Street Corn Topping
- This recipe can be made with corn on the cob, canned corn, or frozen corn.Canned Corn: Drain canned corn well. Then roast on a baking tray in oven, or sauté in a frying pan until golden brown and charred, about 6-8 minutes. Set aside to cool while you prepare the guacamoleFrozen Corn: roast on a baking tray in a 400°F oven, or sauté in a frying pan until golden brown and charred, about 8-10 minutes. Set aside to cool while you prepare the guacamoleFresh corn on the cob: Boil the cobs for 3 minutes. Then grill over medium heat, or broil on a baking tray in a 400°F oven, turning until charred, about 3-4 minutes per side. Let cool, then slice the kernels off the cob.
- Place the cooled charred corn in a small bowl and add in the sour cream, mayonnaise, lime juice, cotija cheese and chili powder. Mix until evenly combined.
Prepare the Guacamole
- Cut the avocados in half and remove the pits. Scoop the avocado into a large mixing bowl.
- Add the lime juice, minced red onion, minced garlic, and cumin to the bowl. Mash until almost smooth. A few chunks are good! Then stir in the diced tomato, jalapeño, cilantro, salt, and pepper.
- Transfer the guacamole to a wide, shallow serving bowl so there's room for the corn topping. Press plastic wrap directly against the surface of the guacamole to prevent browning, and chill in the fridge until ready to serve.
Assemble and Serve
- When ready to serve, remove the plastic wrap from the guacamole, stir and taste for seasoning. While the guacamole sits, the flavors will develop. Add more lime juice or salt to taste.
- Top the guacamole with the street corn mixture. Garnish with more crumbled cheese, chili powder and cilantro. Serve with tortilla chips and enjoy!
Nutrition
Tony says
Delicious combination of flavours! Huge hit.