Guacamole with Corn and Queso
The topping for this colorful guacamole is inspired by the Mexican street-food treat elotes: corn coated in chiles, crumbled cotija cheese, and lime juice.
1/4 cup chopped fresh cilantro
2 tbsp. finely chopped onion
1/2 tsp. kosher salt, more to taste
2 ripe avocados, peeled, pitted, and cut into large dice
1 small tomato, seeded and finely chopped
1 tbsp. minced fresh jalapeño chile
1 tbsp. lime juice, more to taste
1/3 cup blanched fresh corn kernels (or thawed frozen)
2 tbsp. crumbled cotija or queso fresco
Tortilla chips, for serving
1. In a mortar and pestle, or using the side of your knife blade, mash together the cilantro, onion, and salt to make a paste.
2. If not using a mortar, transfer to a serving bowl. Stir in the avocado, tomato jalapeño, and lime juice, mashing the avocado as you stir, but leaving some large chunks. Season to taste with more lime juice and salt.
3. Sprinkle the corn and queso over the guacamole and serve with tortilla chips.