Loaded Elote Guacamole
Kevin Alexander
Kevin Alexander
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196 Calories
16 g Carbs
4 g Protein
13 g Fat
Total Time
6 servings

Adding the smoky-sweet flavor of seared corn takes this party classic to a whole new level.

Roasted corn (elote) Ingredients

  • 2 ear, yields corn kernels
  • 1 tbsp olive oil
  • ½ tbsp garlic, minced

Guacamole base Ingredients

  • 2 avocado
  • 1 whole jalapeno pepper, diced
  • 2 tbsp lime juice
  • ⅓ cup cilantro
  • ⅓ cup red onion, diced
  • salt and pepper to taste

Garnish Ingredients

  • ¼ cup cotija cheese
  • 1 tbsp safflower mayonnaise
  • 3 tbsp pico de gallo
  • ⅓ tbsp red onion, diced
  • ½ tbsp cilantro
  • 1 dash black pepper

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  1. Use a knife to remove corn from the cob (or let the frozen corn thaw to room temperature).
  2. Set a nonstick skillet on medium heat and add olive oil and garlic. Lightly sauté to flavor the oil for about 2 minutes, allowing the garlic to slightly caramelize.
  3. Add corn kernels to skillet, cooking for 3-4 minutes, then slightly increase the heat to sear the corn for about 2 minutes or until kernels begin to brown. Season with a pinch of sea salt and fresh ground pepper while searing.
  4. Once corn is lightly seared, remove from heat and set aside.
  5. Slice the avocado in half lengthwise and remove pit. Scoop flesh of the avocado into a bowl and mash slightly using a fork. Squeeze in fresh lime juice.
  6. Add remaining guacamole base ingredients to avocado and mix and mash everything together. Add a little bit of roasted corn and jalapeño (to taste) and stir to combine. Tip: Roll jalapeño on the cutting board before slicing to loosen seeds. Slice lengthwise and remove seeds using a spoon. The more seeds you leave in, the spicier your guacamole will be.
  7. Sprinkle in half the cotija crumble and gently fold into avocado mixture.
  8. Top guacamole with corn, remaining cheese, mayo, and pico. Garnish with chopped onion, cilantro, and a sprinkle of cracked pepper.
  9. Enjoy with freshly cut veggies such as mini sweet bell pepper halves, celery sticks, and colorful carrots sliced vertically.

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