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Guacamole with Charred Sweet Corn, Bacon and Tomato
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your guacamole with charred sweet corn, crisp bacon, and ripe tomatoes for a delicious summer twist.
Ingredients:
  • 2 ears sweet corn
  • 4 slices thick cut bacon
  • 1/2 dry pint grape tomatoes, about 1 cup
  • 4 ripe avocados
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 cup crumbled cotija cheese, to garnish
  • Tortilla chips, to serve
Instructions:
  • Preheat the oven to 400°F for baking the bacon, and set the grill to medium-high (about 400°F) simultaneously.
  • Prepare the corn: Place the ears of corn in a large bowl and cover them with cold water. Let them soak for 15 minutes.
  • Prepare the bacon while the corn is soaking: Line a baking sheet with foil and place a baking rack on top. Lay the bacon slices on the rack and bake for 10 minutes. Flip and bake for another 5-6 minutes until slightly crisp. Drain on paper towels, cool, then crumble into 1/2-inch pieces.
  • Steam and char the corn: Grill the soaked corn in their husks for 15 minutes until steamed. Peel back the husks and grill the corn for another 5 to 6 minutes until charred and dark brown. Remove the corn from the grill and let cool.
  • To easily remove the kernels from the cob, place a small inverted bowl inside a larger mixing bowl. Secure the smaller bowl in place by setting it on top of a couple of steamed husks. Rest the tip of the corn cob on the inverted bowl and use a knife to cut away the kernels. Let the kernels cool while you prepare the remaining ingredients.
  • **Revamp:** Slice the tomatoes in half and gently remove some seeds and juice with your thumb to prevent watery guacamole. Juice the tomatoes over a separate bowl. Combine the cut tomatoes and crumbled bacon with the cooled corn kernels in the mixing bowl.
  • Prepare the avocados: Gently mash the avocado with lime juice, then combine with corn, bacon, and tomatoes in a bowl.
  • Combine all guacamole ingredients until thoroughly mixed. Add salt to taste, then cover the guacamole with plastic wrap directly on its surface. Chill for 15 minutes before serving to enhance flavors.
  • Taste the guacamole right before serving and add extra salt if necessary. Top the dip with crumbled cotija cheese and serve alongside warm tortilla chips. Store any remaining guacamole covered in the refrigerator for up to three days.

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