In Iowa we’re known for our endless fields of corn and endless creations of all things fried on a stick at the Iowa State Fair (including a deep fat fried stick of butter). I’m more into the sweet corn versus the artery clogging creations from the fair, so I picked some up while it was on sale and set about making some Mexican street corn. That same day I had a craving for a batch of guacamole so I just combined the two instead for some of the best guacamole I’ve ever made! Spicy and hearty with a mix of bell pepper, jalapeño, onion, and tomatillos from the garden. Then I topped it off with crumbled feta, cilantro, and more roasted sweet corn. And bonus… it’s a lot healthier than fried butter! 😉
(makes 6-8 servings)
1 ear of sweet corn
1 Tbs olive oil
1 tsp taco seasoning (make yours at home with my recipe)
2 ripe avocados, peeled and pit removed
Juice from 1 lime
3 small tomatillos, husked and chopped
1/2 of a bell pepper, diced (I used a purple variety from the garden, but any color will do)
1/2 of a jalapeño pepper, diced (remove ribs and seeds for a milder taste)
2-3 Tbs white onion, diced
2 Tbs crumbled feta
2 Tbs fresh cilantro leaves, finely chopped
Salt and pepper
Quick side note: The recipe calls for 1 ear of corn, but you’ll see 3 pictured here. I cooked the other two for later meals and if you’re going to heat your oven up, you might as well make it worth it!
Preheat oven to 400 degrees F. and line a baking sheet with foil. Add corn and drizzle olive oil over the top. Spin to evenly coat and then sprinkle with taco seasoning. Place in the oven to bake for 20 minutes. Remove from the oven and turn the corn to cook the other side. Bake another 10 minutes and then switch to the broiler setting. Cook another 5 minutes with the broiler on high. Keep a close eye on it so the corn doesn’t get too crispy! Remove from the oven and allow the corn to cool.
In a medium sized bowl, use a fork to mash the avocados and lime juice until mostly smooth. Add tomatillos, bell pepper, jalapeño, onion, feta, cilantro, and season with a little salt and pepper. Stir until completely mixed. Once the corn is cool enough to handle, use a knife to slice the kernels away from the corn cob and add to the rest of the guacamole, reserving a tablespoon to sprinkle on top. Stir until corn is mixed in. Top it off with remaining corn and some extra feta or cilantro, and serve!