Ingredients

The following ingredients have 4 Servings
  • 4 large avocados
  • 1-2 jalapeno (seeded and finely diced)
  • 1 roma tomato (finely diced)
  • 1/4 cup red onion (finely diced)
  • 1 clove garlic (minced)
  • 1 lime (juiced)
  • 2 Tablespoons fresh cilantro (chopped, optional)
  • 1/4 teaspoon salt
  • olive oil
  • 4 cups corn kernels (frozen and thawed, or fresh)
  • 1/2 cup cotija cheese (crumbled, approximately 3 ounces)
  • 2 limes (juiced)
  • 1 teaspoon chili powder
  • 1/4 cup fresh cilantro (chopped, optional)
  • 1 teaspoon salt
  • 10 corn tortillas
  • radishes (for toppings)
  • fresh cilantro (for toppings)
  • sour cream (for toppings)

Instruction

  • Mix together all of the guacamole ingredients. Drizzle with a little olive oil. Season to taste with additional lime, salt, and jalapeno as desired. Set aside and chill until ready to serve. I like to give my guacamole at least 30 minutes in the refrigerator if I have it for the flavors to better combine.
  • Mix together all of the Mexican Street Corn Salsa ingredients. Season to taste with additional lime, chili powder, and salt.
  • Toast and warm tortillas if desired.
  • When ready to serve, layer the tortillas with guacamole and then the corn salsa (the guacamole will hold everything in place). Top with your favorite garnishes like radish, cilantro, lime, or sour cream.