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Esquites Guacamole | Kale Me Maybe

Esquites Guacamole

Name: Esquites Guacamole
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 7
Cuisine: Mexican
Ingredients: 1.5 tbsp butter; 0.25 piece white yellow onion, diced; 1 clove garlic, chopped; 2.5 cup white corn kernels (fresh off the cob); 2 bunch epazote; 2.5 cup water; 1 pinch salt; 0.25 cup mayo; 0.25 cup crema; 0.25 cup cotija cheese; 1 piece lime; splash chili powder; 4 piece ripe Hass avocados; 2 piece limes; 0.5 tsp salt; 0.33 cup chopped red onion; 1 piece jalapeño, chopped (seeds included); 0.25 cup chopped cilantro

25 mins prepServes 7

A combination of 2 delicious Mexican dishes: Esquites (or Elote en Vaso) and Guacamole! This non-traditional mega dip is perfect for Cinco de Mayo.

7 servings

What you need

¼ white onion

2 bunch epazote

3 lime

⅓ cup red onion

1 splash chili powder

¼ cup fresh cilantro

1 clove garlic clove

1 pinch salt

¼ cup cotija cheese

2 ½ cup water

2 ½ cup fresh corn kernels

1 ½ tbsp butter

¼ cup mexican crema

¼ cup mayo

1 jalapeno

4 hass avocado

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Instructions

Start by preparing the esquites. Add butter to a pan on medium heat. Add the onion, and sauté for a few minutes until translucent. Add the garlic & corn, and toast for 5 minutes, stirring occasionally. Add the epazote, water, and salt, and boil for 20-25 minutes until water has cooked off and corn is cooked through. Add to a bowl, and toss with mayo, crema, cotija, lime, and chili powder. Mix together until smooth. For guac, cut avocados in half lengthwise and remove the pit. Scoop the avocados out into a bowl, and toss with lime juice. Add salt, and mash avocados. Mix in remaining ingredients. Top guac with esquites and a little more cotija & chili powder. Serve with Mission Strips Tortilla Chips!

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Esquites Guacamole

What you need

Instructions

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