Avocado Jalapeno Elotes
spicy, creamy, smoky grilled corn that is out of this world delicious.
Servings: 6 ears corn
Ingredients
- 3 jalapenõ peppers seeded and coarsely chopped reserve one for garnish
- 2 avocados coarsely chopped
- 2 to 3 cloves garlic chopped
- ½ cup lime juice
- 1 bunch cilantro chopped reserve half as garnish
- ½ cup olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 6 ears corn
- 2 tablespoons olive oil if grilling corn, just enough to brush corn with
- Tajin seasoning to garnish
- ¼ cup cotija cheese to garnish
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot); or brush corn with melted butter and grill corn on medium heat until slightly charred. Set corn aside and let cool slightly until cool enough to handle.
- Combine jalapenos, avocados, garlic, lime, cilantro, olive oil, chili powder, and salt in food processor and blend until smooth.
- Top corn with cotija cheese, cilantro, jalapenos, avocado jalapeno crema, and tajin.
- Enjoy!
Nutrition
Serving: 1g | Calories: 436kcal | Carbohydrates: 31g | Protein: 6g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 28g | Cholesterol: 5mg | Sodium: 829mg | Fiber: 8g | Sugar: 6g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
