Mexican Street Corn Guacamole Tacos
A quick and simple dinner option that is packed full of flavor!
Servings Prep Time
8-10tacos 15minutes
Servings Prep Time
8-10tacos 15minutes
  • 4large avocados
  • 1-2 jalapenoseeded and finely diced
  • 1 roma tomatofinely diced
  • 1/4cup red onionfinely diced
  • 1clove garlicminced
  • 1 limejuiced
  • 2Tablespoons fresh cilantrochopped, optional
  • 1/4teaspoon salt
  • olive oil
Mexican Street Corn Salsa
  • 4cups corn kernelsfrozen and thawed, or fresh
  • 1/2cup cotija cheesecrumbled, approximately 3 ounces
  • 2 limesjuiced
  • 1teaspoon chili powder
  • 1/4cup fresh cilantrochopped, optional
  • 1teaspoon salt
  • 10 corn tortillas
  • radishesfor toppings
  • fresh cilantrofor toppings
  • sour creamfor toppings
  1. Mix together all of the guacamole ingredients. Drizzle with a little olive oil. Season to taste with additional lime, salt, and jalapeno as desired. Set aside and chill until ready to serve. I like to give my guacamole at least 30 minutes in the refrigerator if I have it for the flavors to better combine.
  2. Mix together all of the Mexican Street Corn Salsa ingredients. Season to taste with additional lime, chili powder, and salt.
  3. Toast and warm tortillas if desired.
  4. When ready to serve, layer the tortillas with guacamole and then the corn salsa (the guacamole will hold everything in place). Top with your favorite garnishes like radish, cilantro, lime, or sour cream.
Recipe Notes

Vegan friendly by omitting the cotija cheese.

The exact number of tacos you get will vary with how big your tortillas are and how much you fill them.

To make a spicier guacamole, leave the seeds and ribs in or increase the number of peppers you use.  The heat of each pepper varies, so taste and adjust as needed to get the spice level you want.

You can find cotija cheese in the specialty cheese section or in the Latin/Hispanic refrigerated section of the grocery store.  It is a white, crumbly cheese.