May 21
2013

Cotija Chipotle Corn Guacamole

in Appetizers, Avocados, Fruits & Vegetables, Mexican, Sauces & Condiments

Cotija Chipotle Corn Guacamole

With Memorial Day right around the corner, I’ve been planning what will be on the menu.  This Cotija Chipotle Corn Guacamole, inspired by Mexican elote, is a must make!

One of my favorite treats is elote, a popular Mexican dish of freshly roasted corn that is spread with mayonnaise, rolled in crumbled cotija cheese, then dusted with chili powder and sprinkled with lime juice. (Here’s a take on elote made with crema.)  I recently whipped up a batch of guacamole inspired by this treat, using the flavors of elote to season the mashed avocados.  This may be my new favorite guacamole recipe.

Making Elote Guacamole

The slightly sour cotija cheese cuts through the rich avocado, while the chipotle chile peppers add a nice smokiness and a bit of heat, the cilantro adds a nice citrus herbiness, the corn kernels add a sweet juiciness, and the lime juice makes everything pop.

Be forewarned that cotija cheese, an aged Hispanic-style cow’s milk cheese, has a stronger aroma, one that the Fujilings aren’t particularly fond of (“Mom, that smells like throw up!).  But once the cheese is mixed into the guacamole the aroma disappears, and even my little sniffers gobble up the guacamole.

Party Perfect Cotija Chipotle Corn Guacamole

Print This Recipe

Cotija Chipotle Corn Guacamole

Makes approximately 5 servings

4 ripe, Fresh Hass avocados
Juice of 3 limes
1/2 cup chopped cilantro
1/2 cup crumbled cotija cheese
1/3 cup cooked corn kernels (steamed or grilled)
2 chipotle chile peppers in adobo sauce, minced
Fine sea salt, to taste

1. Halve one avocado, remove pit, and scoop the flesh into a large bowl. Sprinkle lime juice over the avocado. Halve and pit the remaining three avocados, sprinkling lime juice over each as it is added to the bowl. Mash the flesh lightly with the tines of a fork.

2. Add the cilantro, cotija cheese, corn, and chipotle chile peppers and stir until combined but still chunky. Adjust the seasoning with salt, if necessary, and serve.

{ 10 comments… read them below or add one }

Snappy Gourmet via Facebook May 21, 2013 at 5:15 pm

Sounds perfect for Memorial Day weekend!

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Katrina @ Warm Vanilla Sugar May 21, 2013 at 6:05 pm

Love all the flavours in this!! This sounds like such a delight!

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Fuji Nana May 21, 2013 at 6:19 pm

HOW many servings? Looks like one to me. :)

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Jayne May 21, 2013 at 7:15 pm

LOL, your kid’s remark. I would have said the same. Except that guacamole is good with anything in. I like this smoky and spicy take.

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Lizthechef May 21, 2013 at 8:09 pm

Yummy…

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Kenny May 21, 2013 at 10:00 pm

And I just so happen to have some beautiful ripe avocados right now.

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Erin @ The Spiffy Cookie May 22, 2013 at 11:56 am

Oh I never thought to add cotija to guacamole. Bet it tastes great!

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nessa May 22, 2013 at 3:02 pm

This sounds and looks so good!

Reply

sierra conrad May 25, 2013 at 7:46 pm

I’ve been in need of a great guac recipe!

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jawa June 5, 2013 at 1:03 am

Delicious

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