Smashed Avocado Recipe
Topped with corn esquites, queso fresco with plantain chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Avocado Smash
Corn Esquites
Plantain Chips
Method
Avocado Smash
- 1
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl.
- 2
Mash the Avocados
Using a fork, mash the avocados until you reach your desired consistency, whether smooth or chunky.
- 3
Season the Mash
Add lime juice, salt, and black pepper to the mashed avocados. Mix well to combine.
Corn Esquites
- 4
Cook the Corn
If using fresh corn, boil the corn cobs in salted water for about 5-7 minutes until tender. If using frozen corn, simply thaw it.
- 5
Prepare the Esquites Mixture
In a large bowl, combine the cooked corn, mayonnaise, cotija cheese, chopped cilantro, chili powder, and lime juice. Mix well until all ingredients are evenly coated.
Plantain Chips
- 6
Prepare the Plantains
Peel the green plantains and slice them into thin rounds, about 1/8 inch thick.
- 7
Heat the Oil
In a large frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Plantain Chips
Carefully add the plantain slices to the hot oil in batches, frying until golden brown and crisp, about 2-3 minutes per side.
- 9
Drain and Season
Remove the fried plantains from the oil and drain on paper towels. While still hot, sprinkle with salt to taste.
