Avocado & Charred Corn Esquites Cups 

These vibrant and flavorful cups combine creamy avocado, smoky charred corn, and tangy lime, all nestled in a crispy tortilla shell. Topped with crumbled cotija cheese and fresh cilantro, they make for an irresistible appetizer or side dish, perfect for summer gatherings and celebrations like Mexican Independence Day.

Full Recipe:

Ingredients

• 2 ripe avocados, diced

• 2 cups corn kernels (fresh or frozen)

• 1 tablespoon olive oil

• ½ cup mayonnaise

• 1 tablespoon lime juice

• 1 teaspoon chili powder

• ¼ cup fresh cilantro, chopped

• ½ cup cotija cheese, crumbled

• Salt and pepper to taste

• 6 small crispy tortilla cups (store-bought or homemade)

 Directions

1. Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and sauté for 5–7 minutes, until the corn is charred and golden brown.

2. Prepare the Dressing: In a mixing bowl, combine the mayonnaise, lime juice, chili powder, cilantro, and a pinch of salt and pepper.

3. Combine Ingredients: Gently fold in the diced avocados and charred corn, mixing carefully to preserve the texture of the avocado.

4. Assemble the Cups: Spoon the mixture into the crispy tortilla cups.

5. Garnish and Serve: Top with crumbled cotija cheese and garnish with additional cilantro and a sprinkle of chili powder. Serve immediately, or refrigerate until ready to serve.

Nutritional Information (per serving)

• Calories: Approximately 210 kcal

• Protein: 4g

• Carbohydrates: 22g

  • Fiber: 4g

  • Sugars: 3g

• Fat: 14g

  • Saturated Fat: 2g

• Cholesterol: 10mg

• Sodium: 150mg

• Potassium: 450mg

• Calcium: 40mg

• Iron: 1mg