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5 from 6 votes

Mexican Street Corn Guacamole

Guacamole and Mexican Street Corn combine in this delicious recipe. Avocado, fire roasted corn, sour cream, lime, and cotija cheese pack this guacamole with flavor and texture!
Course Appetizer, Main dish, side
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Calories 77kcal


  • 1 cup cooked and cooled fire roasted corn fresh or frozen see note
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lime juice
  • teaspoon chili powder
  • 2 tablespoons crumbled cotija cheese
  • 2 large avocados mashed
  • 1 teaspoon finely minced red onion
  • 1 clove small garlic finely minced
  • 2 tablespoons diced tomato
  • salt and black pepper
  • Garnish: additional crumbled cotija cheese, chili powder and/or chopped cilantro
  • Tortilla chips for serving


  • In a medium bowl, combine corn, sour cream, lime juice, chili powder, cotija cheese, and a pinch of salt. Stir to combine. Set aside.
  • In a separate large bowl, combine mashed avocado, red onion, garlic, tomato, ½ teaspoon salt, and a pinch of black pepper. Once that's combined, stir in a little more than half of the corn mixture. Taste and add more salt if necessary. Transfer to a serving bowl. Spoon the remaining corn mixture on top of the guacamole and sprinkle with additional cotija cheese, chili powder, and/or chopped cilantro. Serve immediately or refrigerate tightly covered for an hour or two (any longer and it might begin to turn brown).


If using fresh corn, I typically boil it for about 5 minutes, then grill it, rotating occasionally, until there are grill marks on the corn. Cool and then slice the corn from the cob.


Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 36mg | Potassium: 195mg | Fiber: 2g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 4.3mg | Calcium: 20mg | Iron: 0.3mg