Corn and Cotija Guacamole (aka Esquites Guacamole) from Closet Cooking

A guacamole inspired by esquites, aka Mexican corn salad, with caramelized/charred or grilled corn and crumbled cotija.

Servings: 4

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
  • 1 tablespoon butter (or bacon grease)
  • 1 cup corn (~2 ears)
  • 2 large avocados, mashed
  • 1/4 cup cotija (or feta)
  • 2 tablespoons lime juice (~1 lime)
  • 1 jalapeno pepper, finely diced
  • 1/4 cup onion, finely diced
  • 1 tablespoon cilantro, chopped
  • salt and pepper to taste
  1. Melt the butter in a heavy skillet over medium-high heat.
  2. Add the corn, toss and let it sit cooking until charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, and remove from heat.
  3. Meanwhile, prepare the remaining ingredients.
  4. Mix everything and enjoy!

Option: Grill the corn instead of caramelizing it in a pan.
Option: Add one tablespoon mayonnaise since esquites and elote typically contain mayo.
Option: Add 1/4 cup diced tomatoes and 2 strips of cooked and crumbled bacon.