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6/26/2021

Simply a quick recipe for tasty guacamole! Great with tortilla chips or as a topping for Mexican foods!

Guacamole

A fresh, homemade guacamole recipe that doesn’t get any easier! Diced Tomatoes and onions are added to ripe avocados, along with cilantro, jalapeños, minced garlic with lime juice, a dab of sour cream, and a pinch of salt. That’s all it takes for this quick Mexican dip!




How to choose a ripe avocado for Guacamole
Picking the perfect, ready-to-eat avocado can be tough, but it doesn’t have to be!

 The texture of the skin should have a slightly bumpy texture. Ripe avocados are typically a dark, almost black color with hints of green when they're ripe.

If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat




How to Make Guacamole
  • In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in jalapeño and sour cream. Cover and refrigerate for 1/2 hour for best flavor, or serve immediately. That's it



  • Creamy Guacamole Recipe

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    Guacamole


    Simply a quick recipe for tasty guacamole! Great with tortilla chips or as a topping for Mexican foods!

    Ingredients:
    • 4 avocados, peel, pitted, and mashed
    • 2 tomatoes, diced
    • 1/2 cup onion(white or red), diced
    • 4 tablespoon cilantro, fresh chopped
    • 1/2 teaspoon garlic, minced
    • 1/2 teaspoon salt
    • 1 lime, juiced
    • 1 jalapeño, finely diced
    • 2 tablespoons sour cream
    Instructions:
    1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in jalapeño and sour cream. Cover and refrigerate for 1/2 hour for best flavor, or serve immediately.
    2. The guacamole itself, however, will only keep for a couple of days in the fridge. Seal your creation in an airtight container, like a plastic storage bag, for the longest preservation.


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    All of the flavors of Mexican-style street corn in nacho form with grilled or charred corn, cheese, cilantro, cayenne, and lime juice along with the nachos and creamy sauce.
    Mexican Street Corn Nachos

    This recipe is great as an appetizer for a party, game night or if you want to serve it as a meal you can add some grilled chicken or shrimp as a topping. 




    What's in Mexican Street Corn Nachos

    Corn tortilla chips

    Chips: Best type of store-bought tortilla chips that work for Nachos is Restaurant Style that is thicker.
    A sturdy tortilla chip is what you want because of all the toppings. The thin-style tortilla chip will fall apart or soften. As long as the tortilla chip is thicker, the better. 

    Cheese: Colby Jack is what I use, but Monterey Jack and Cheddar and Pepperjack cheese are great choices. When choosing your cheese, the block cheese you can freshly grate is better. Bags of shredded cheese contain additives that prevent the cheese from clumping or sticking together while in the package. These additives also have an effect on the way the cheese cooks. While the cheese will melt easily, it won’t melt together quite as well as the cheese you grate yourself. 
    For the topping, Mexican cheeses Cotija or Queso Fresco, crumbled on top will give that flavor of Mexican Street Corn.

    Cream: Mayonnaise, sour cream, or Mexican Crema, with Tajin and lime juice. 


    Corn: Corn can be grilled, or you can pan roast drained can corn in a skillet. I use a cast iron pan to get that roasted texture. In a large bowl, place grilled or roasted corn and toss with Cotija cheese.




    Toppings: Chopped cilantro, sliced jalapeños, and cotija cheese. Optional toppings - rinsed black beans, diced tomatoes, diced onions.






    How to make Mexican Street Corn Nachos
  • Line a baking sheet with aluminum foil or parchment paper. Preheat oven to 350 degrees.
  • Place chips on sheet and top with cheese. Place in oven for 10 minutes until cheese is melted.
  • Place roasted corn kernels with cotija cheese on top of chips with cheese and bake for additional 5 minutes.
  • Drizzle mayo chile sauce on nachos, then add cilantro, cotija, and sliced jalepeños



  • Mexican Street Corn Nachos on baking sheet





    Additional Toppings for Nachos




    Mexican Street Corn Nachos



     


    Still Hungry?

    Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram for all my latest recipes.





    Mexican Street Corn Nachos

    All of the flavors of Mexican-style street corn in nacho form with grilled or charred corn, cheese, cilantro, cayenne, and lime juice along with the nachos and creamy sauce.

    Ingredients:
    • 1 bag (11-14 oz) tortilla chips
    • 3 cups roasted corn
    • 1-2 jalapeños, seeded and thinly sliced (optional)
    • 12 oz. Colby Jack cheese, freshly grated
    • 1/2 cup cilantro, chopped
    • 1/4 cup mayonnaise
    • 1/4 cup sour cream or Mexican crema
    • 1 teaspoon Tajin chile seasoning or chile powder
    • 1/3 cup cotija cheese or Queso Fresco, crumbled
    • 1/4 teaspoon lime juice and zest
    • Optional toppings: diced tomatoes, guacamole, black beans, diced onions, pickled red onions
    Instructions:
    1. Preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment. Spread the chips out on the sheet. Cover the chips with the grated cheese.
    2. Bake the chips with cheese for 10 minutes, or until the cheese is melted.
    3. Place the warm roasted corn in a large bowl and mix in 1 tablespoon of Cotija cheese. Sprinkle corn on chips with cheese, and place in the oven for 5 minutes more.
    4. Mix mayo, sour cream, 1 tsp. tajin, lime juice, and zest.
    5. Drizzle the mayo/sour cream mixture all over the nachos.
    6. Sprinkle a pinch of Tajin (or chili powder) on next. Sprinkle on the cotija cheese, jalapeños (optional), and cilantro. 
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