Loaded guacamole is my all-time favorite dip. But, the truly best thing is when you get a next-level guac – the kind of guac that knocks your socks off with amazingness.
This guac is creamy and amazing. It’s loaded with flavors and texture. I don’t quite have the words for this guac except to say it’s next level. What puts it over the top? The sweet corn. The creamy cotija. The fresh cilantro. It’s a flavor bomb that you need in your life.
This guacamole is:
- Loaded with goodies
- Has tons of texture
- Easy to make
- Is a crowd pleaser
- Amazingly creamy
- So satisfying
How to make the best ever loaded guacamole
Grill the corn.
Spray your corn with some avocado oil and grill on high for about 5 minutes, turning every couple minutes. Transfer to a cutting board and cut off the kernels.
Assemble the guac.
In a large bowl, combine the corn kernels, avocados (make sure they are the most perfectly ripe avocados), onion, tomato, lime juice, crumbled cotija, salt, and pepper.
Criss-cross cut.
Use two butter knives to criss-cross cut the avocado, turning the bowl to cut it into chunks. This is Ina’s method and I love it so much more than smashing it.
Plate and enjoy!
Transfer to a bowl and top with any extra kernels, some crumbled cotija (shout out to the first person to dive into the guac and get all the cotija topping 😂) and some cilantro.
Recipe
Loaded Cotija + Corn Guacamole
Loaded guacamole is jam-packed with goods like grilled corn, cotija cheese, and cilantro! You’ll love the flavor and texture of this guac!
Ingredients
- avocado oil spray
- 1 ear corn
- 4 ripe avocados
- 1/2 red onion, finely chopped
- 1 tomato, diced (about 1/2 cup)
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese
- sprinkle of salt and pepper
Instructions
- Heat your grill on high for 5 minutes then turn down the heat to medium.
- Spray the corn with avocado oil and grill on high for about 5 minutes, turning every couple minutes.
- Transfer to a cutting board and cut off the kernels.
- In a large bowl, combine the corn kernels, avocados (make sure they are the most perfectly ripe avocados), onion, tomato, lime juice, cilantro crumbled cotija, salt, and pepper.
- Use two butter knives to criss-cross cut the avocado, turning the bowl to cut it into chunks.
- This will keep the acovados chunky but still combine everything together.
- Transfer to a serving bowl and top with any extra corn kernels, some crumbled cotija and some cilantro.
Nutrition Info:
- Serving Size: 4 tablespoons
- Calories: 194
- Sugar: 1.5g
- Sodium: 123mg
- Fat: 15.7g
- Saturated Fat: 3.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.9g
- Fiber: 6.9g
- Protein: 4.4g
- Cholesterol: 8mg
Enjoy!! xo
So fucking good!!!! Thank you for sharing 🤤 this will now be a staple 🙏🏽
It is my absolute faveee!! I’m so happy you love it!! xo
Mmmmmmmmm this looks fabulous. I’m usually pretty traditional when it comes to my guacamole, but i really like what you’ve done here! and typically I don’t love cotija cause it’s so salty, but this is perfect for guacamole. Fabulous.
Aw thank you so much!! I love loading it up with lots of goodies 🙂