Ingredients:

  • 2 cups (340g) frozen or fresh corn kernels
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) kosher salt
  • 2 ripe avocados (340g)
  • 1/4 cup (60ml) Greek yogurt
  • 2 tbsp (30ml) fresh lime juice
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (15g) crumbled cotija cheese

Instructions:

  1. Heat olive oil in a skillet over medium-high heat until it shimmers.
  2. Add corn kernels in a single layer; leave them undisturbed for 2-3 minutes until they develop deep golden-brown charred spots.
  3. Stir in smoked paprika and salt, toss for 1 more minute until fragrant, then remove from heat and let cool.
  4. Place avocado flesh, Greek yogurt, lime juice, and garlic powder into the food processor.
  5. Pulse until the mixture is velvety and smooth, but not runny.
  6. Taste and add salt.
  7. Transfer the creamy blend to a mixing bowl.
  8. Gently fold in the cooled charred corn, diced red onion, chopped cilantro, and crumbled cotija cheese using a spatula.
  9. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the structure to set.