¼ of a small yellow onion, minced very finely, until the liquids start to release from the onions
2 tsp. garlic paste
juice of 1 ½-2 limes
1 ¼ tsp. salt
pepper to taste
1 jalapeno minced very finely
1 tomato, cut into very small pieces
½ of a bunch of cilantro, minced, plus a little more for garnish
4 ears sweet corn, boiled and kernels cut off the cobs
2 Tbsp. Mayonnaise
1 tsp. Tajin
2 Tbsp. Cotija cheese
juice of 1 lime
With a fork, mash the avocados coarsely. Add the other ingredients and mix well.
Cut the corn off the cobs and add all the ingredients while the corn is still warm. Set aside until cool. Start the guacamole.
Add half of the corn mixture into the guacamole. Mix well. Transfer to a serving bowl. Top the guacamole with the other half of the elote corn. Add another 1-2 tablespoons of cotija cheese on top of the elote. Garnish on top with a little cilantro.