Mexican Street Corn Guacamole with Bang Bang Shrimp
This Mexican street corn guacamole tops creamy homemade guacamole with grilled corn, cotija cheese, and cilantro then adds grilled shrimp and bang bang sauce for an easy, impressive appetizer or dinner.
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Servings: 4
Ingredients
The Guacamole
- 4 to 6 ripe avocados
- 1/2 red onion finely diced
- 1/2 jalapeño deseeded and finely diced
- 1 lime juice
- Handful of fresh cilantro chopped
- Pinch salt
The Street Corn Topping
- 2 ears corn grilled and kernels cut off the cob
- 2 to 3 tbsp cotija cheese crumbled
- 1/2 lime juice
- Small Handful fresh cilantro chopped
The Bang Bang Shrimp
- 1 lb large shrimp peeled and deveined
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- Make the guacamole. Combine the avocados, red onion, jalapeño, lime juice, cilantro, and salt in a large bowl. Mash to your preferred consistency — smooth or chunky, both are great. Taste and adjust salt or lime as needed. Drop one avocado pit back into the bowl to help slow browning.
- Grill the corn directly on the grates over medium-high heat, turning occasionally, until charred in spots all the way around. Let it cool slightly then cut the kernels off the cob.
- In a small bowl, toss the grilled corn kernels with cotija cheese, lime juice, and cilantro. Spoon generously over the top of the guacamole.
- Season the shrimp with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 2 to 3 minutes per side until pink and slightly charred. Don't overcook them.
- Arrange the grilled shrimp over the street corn topping. Drizzle with bang bang sauce and serve immediately with tortilla chips alongside.
