Fresh Elote Stuffed Avocados Easy Recipe for Creamy Corn Salad
A quick and easy summer recipe featuring ripe avocados stuffed with a creamy, crispy, smoky corn salad dressed with lime and spices. Perfect as a fresh snack or side dish.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Mexican
Ingredients
Scale
- 3 ears fresh corn, husked and kernels removed (or about 2 cups frozen corn, thawed)
- 2 large ripe avocados, halved and pitted
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Mexican crema
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup queso fresco or cotija cheese, crumbled (optional)
- Salt and pepper to taste
Instructions
- Heat a cast iron skillet or heavy pan over medium-high heat for about 3 minutes.
- Add the fresh corn kernels and cook, stirring occasionally, until they start to char and get crispy, about 5 to 7 minutes. Aim for a light golden-brown color with some crunch but not burnt.
- In a mixing bowl, combine mayonnaise, sour cream (or crema), fresh lime juice, chili powder, garlic powder, salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
- Once the corn has cooled slightly (warm is fine), add it to the dressing mixture. Fold in chopped cilantro and crumbled queso fresco or cotija cheese if using. Toss gently to coat evenly.
- Slice the avocados in half and gently remove the pits. If the pit cavity is small, scoop out a couple tablespoons of avocado flesh to create a larger cavity for the corn salad.
- Spoon the creamy corn salad into each avocado half, mounding slightly for a generous fill. Optionally, sprinkle extra cheese or cilantro on top for garnish.
- Serve immediately to keep avocados from browning and corn crisp. If waiting, squeeze lime juice over avocado flesh before stuffing to slow browning.
Notes
Use fresh or frozen corn for best texture; canned corn lacks the crispy char. To keep avocados from browning, squeeze lime juice over flesh and stuff just before serving. Dressing can be made ahead; add cilantro and cheese just before serving. For dairy-free, substitute mayo and crema with avocado oil mayo and coconut yogurt, and omit or replace cheese.
Nutrition
- Serving Size: 1/2 stuffed avocado
- Calories: 280
- Sugar: 3
- Sodium: 220
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 7
- Protein: 5
Keywords: elote, stuffed avocados, creamy corn salad, summer recipe, quick snack, Mexican street corn, avocado recipe