Elote stuffed avocados

Serves 6 

Prep time: approximately 15 minutes

Elote is Mexican street food - basically grilled corn smothered with mayonnaise and cotija cheese.  This recipe turns it into a fun appetizer or a great summer lunch if served with grilled bread.  

Zest and juice of one lime

¼ cup plain yogurt

4 oz cotija cheese , crumbled or cut into ½ inch cubes

4 ears of corn

4 small hass avocados, or 2 full sized avocados

½  t chili powder (hatch chili powder is my favorite) 

¼ t onion powder

¼ t garlic powder

½ t salt

½ t pepper

Begin by grilling the corn. Remove the corn from the husk, and place it straight on the grill over medium heat (~500 degrees F).  The corn can also be cooked on a grill pan or in the oven at 450 degrees F. Cook the corn for approximately 3 minutes, rotate, then cook for another 3 minutes.  The idea is for the corn to get a char, but not be burned.

Remove the kernels from the cob. Mix with yogurt, cheese, lime juice and zest and spices.  Mix gently, being careful not to mush the kernels or break up the cheese too much.

Pit the avocados and remove from the skin.  Fill the volume that is typically filled with the pit with the corn mixture, allowing it to overflow somewhat.

Serve with grilled bread for lunch or as a side. 

Substitutions:  

If you do not eat avocado, halve bell peppers, sprinkle with olive oil and cook at 425 degrees F for 15 minutes.  Fill the bell pepper halves with the corn mixture.

If you are avoiding cow’s milk, feta (made from sheep’s milk) can be substituted for the cotija and goat milk’s yogurt used.