Guacamole with Esquites
Melissa Veytia
Prepared with mashed avocado, roasted corn kernels, queso fresco, and árbol chile for a spicy touch, this guacamole with esquites, or Mexican street corn salad, is a unique snack perfect for game night. Quick and easy to prepare, this guac has a kick of cilantro and chile flakes, making it a flavor-packed Super Bowl treat everyone will love.
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Ingredients
6
Portions
  • 1 cup corn kernels, for the esquites
  • 1 tablespoon vegetable oil, for the esquites
  • 1/4 onions, finely chopped, for the esquites
  • 2 tablespoons epazote, finely chopped, for the esquites
  • 2 árbol chiles, for the esquites
  • 1 pinch salt, for the esquites
  • 1 tablespoon chile flakes
  • 3 avocados, cut into small-sized cubes
  • 1/4 cups onion, finely chopped
  • 1 cup queso fresco
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 pinch salt
  • 1 árbol chile
  • 2 limes
  • some tortilla chips, for serving
Preparation
20 mins
15 mins
Easy
  • On a griddle, roast corn kernels until golden-brown and set aside.
  • In a hot skillet, add oil and fry garlic, corn kernels, epazote, and árbol chile. Season and set aside.
  • In a bowl, mix esquites with chile flakes, avocado, onion, queso fresco, and cilantro. Season and add some drops of lime juice. Garnish guacamole with esquites with more cheese, and árbol chile.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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