Cotija + Corn Guacamole
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Up until this point you may have thought to yourself… why doesn’t Lindsay have a guacamole recipe on her blog yet? I know, I know.
See, the thing is, I’m a guacamole lover. I order it whenever I get the chance. I make it whenever I fondle an avocado in the grocery store and it feels juuust right. At one point, people started calling me “guac girl” because the obsession was THAT intense.
Just kidding. Nobody called me “guac girl.”
About 10 years ago my mom and I found a recipe in one of Ina Garten’s cookbooks for homemade guacamole. And it was literal perfection. Every guac compared to that recipe. It was a recipe we knew by heart and made for every party, every brunch, every Saturday night.
I could never put a guac recipe on the blog because my favorite guac recipe wasn’t my own. It was Ina’s and she nailed it.
This past weekend my mom was visiting and we grabbed a late dinner (what?! 7:30pm is late for me!) at a local Mexican restaurant. I ordered guac for the table (obvs).
Two amazing things happened at this dinner… ok three amazing things, ready?
First, my son, who fell asleep in the car transferred to the booth, slept on said booth through dinner, then transferred back to his carseat AND into bed without waking up. It was shocking. It was the first time in my parenting life this type of thing has ever happened. And, I have to say, it was glorious.
Second, I ordered a strawberry margarita and it was delicious and giant and made me happy. Sorry, did I just make you crave a strawberry margarita? Check out this drank!!
Third and final amazing thing that happened at said dinner – we ordered guac and it had cotija cheese on top and it changed my life. Cotija cheese. You know it? It never really crossed my path until I moved out west. It’s a hard cow’s milk cheese that is crumbly and named after the town Cotija in Mexico.
It’s my new obsession and the concept of cheese in guac made my mind run wild. So may I introduce to you, my new favorite guac recipe! It’s creamy, it’s so insanely delicious. I literally cannot stop thinking of the giant container I have in the fridge.
This guac recipe is an ode to Ina (aka Barefoot Contessa aka recipe goddess). Her guac will forever live in my heart as my first love. This is Cotija + Corn Guacamole has a lot of the similar flavors as hers with the red onion and diced tomato, so Ina, you’ll forever be my guac gal. You taught me how to love guacamole and I’ll never forget it.
So let’s make this Cotija + Corn Guacamole. It’s the perfect addition to your summer barbecue and picnic. I know personally, this will be on my weekly recipe lineup.
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.
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.
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.
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.
The only guacamole recipe you’ll ever need!! I’m obsessed with the grilled corn and crumbled cotija in this Cotija + Corn Guacamole recipe!!
- 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
- 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.