Guacamole with Charred Sweet Corn, Bacon and Tomato

You can use 1 1/4 cups sweet corn kernels (fresh or frozen) in place of the corn on the cob. Sauté them in a seasoned cast iron skillet over high heat for four to five minutes, or until the kernels are dark brown in color.

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: 3 cups (serves 6 to 8)

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

Method

1 Preheat the oven and grill: Set your oven to 400°F for cooking the bacon. Preheat your grill to medium-high (about 400°F) as well.

2 Soak the corn: Place the ears of corn in a large bowl and add enough cold water to the bowl to submerge them. Let the ears soak for 15 minutes.

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3 Bake the bacon while the corn soaks: Line a sheet pan with aluminum foil, and set a baking rack on top of it. Arrange the slices of bacon on the baking rack.

Bake the bacon for 10 minutes. After 10 minutes, flip the bacon over and cook for another 5 to 6 minutes, or until the bacon is slightly crisp. The bacon should have a little chew left to it, but shouldn’t be floppy once cooled.

Transfer the bacon to a plate lined with paper towels to drain and cool. Once the bacon is cool enough to handle, crumble it into small 1/2-inch sized pieces.

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4 Steam, then char, the corn: After soaking the corn, steam them on the grill, still in their husks, for 15 minutes. Peel back the husks and char the ears of corn on the grill for another 5 to 6 minutes, or until the corn begins to pop and take on a dark brown color.

After the corn has charred, remove the ears from the grill and set them aside until cool enough to handle.

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5 Remove the kernels from the cob: First, set a small inverted bowl inside a larger mixing bowl. To prevent the smaller bowl from moving while I’m cutting the kernels off the cob, I set it on top of a couple of the steamed husks.

Rest the tip of the corn cob on the inverted bowl and use your knife to cut away the kernels. Allow the kernels to cool completely while you prep the rest of the ingredients.

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6 Prepare the tomatoes: Slice the tomatoes in half. Press into the tomato halves with your thumb to remove some of the seeds and juice. This prevents the guacamole from becoming watery. I like to juice the tomatoes over a smaller, separate bowl.

Place the cut tomatoes and the crumbled bacon into the mixing bowl with the cooled corn kernels.

7 Prepare the avocados: In a separate bowl, mash the avocado slightly with a fork or potato masher. Stir in the lime juice, then add the mashed avocado to the bowl with the corn, bacon, and tomatoes.

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8 Finish the guacamole: Fold the guacamole ingredients together until well-blended. Season with the salt, then cover the guacamole with plastic wrap pressed directly onto its surface. Refrigerate the guacamole for 15 minutes to give the flavors a chance to blend before serving.

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9 Adjust the seasoning: Just before serving, taste the guacamole and add more salt, if needed. Garnish the dip with the crumbled cotija cheese and serve with warm tortilla chips.

Keep leftover guacamole covered with plastic wrap and/or a lid in the refrigerator. Leftovers are good for up to three days.