Chipotle Street Corn with Creamy Avocado
Chipotle Street Corn with Creamy Avocado. Cinco de Mayo is right around the corner guys !! And to be honest I love celebrating cinco de Mayo. There are so many fun foods with the dips, taco variations, and obviously margs. This is the perfect dip to celebrate. It’s a little spicy, a little cheesy, a little tangy. Bonus?! It’s simple, easy, and quick. Anyone else already planning cinco de Mayo menus ?! After all it really is only two weeks away !!
So I mentioned this earlier in the week but I LOVE to celebrate Cinco de Mayo. It is such a festive day, and the food is always so much fun to make. There are endless possibilities when it comes to tacos and dips and cocktails. This dip is one that I make every year for Cinco de Mayo because it’s easy, it’s delicious, and everyone always loves it.
I wanted to share this recipe before Cinco de Mayo, and this Saturday happened to be the perfect day to do it. My friend is having a fiesta themed birthday party tonight, so I figured this would be the perfect time to make and share this recipe.
Once again the dip was a hit at the fiesta. The bowl was literally clean by the end of the night. Honestly, I was sad I hadn’t made more. But the night and the fiesta food spread was so much fun.
I don't know what it is about a good street corn, but it is one of those dishes that is just so addicting. Serve some chips on the side, definitely some margs, and it’s perfect. I love this street corn recipe a little extra because of the creamy avocado. It is the perfect pairing with the spicy street corn.
I can’t wait to see what you guys get up to for Cinco de Mayo !! I know we will definitely be celebrating in two weeks !!
Ingredients
3-4 ears fresh corn kernels
4 tablespoons olive oil; divided
salt and pepper
1 ripe avocado
2 limes juiced
1 1/2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cumin
2 tablespoons fresh chives
1/3 cup cojita cheese
Directions
Drizzle the corn with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast in 375 degree oven for 20 - 25 minutes till golden. Transfer to a medium bowl. Drizzle with another tablespoon of olive oil.
Meanwhile add the avocado to the bowl of a food processor along with the last tablespoon of olive oil, juice of 1 lime, salt and pepper. Process until smooth. Set aside.
Mix the corn with chili powder, paprika, cumin, juice of 1 lime, chives, and cojita cheese. Spread the avocado sauce on a serving plate and top with corn mixture. Serve with chips.
