Let’s be honest here – anything more than salt, lemon, a little lime, and avocado isn’t really necessary to make guacamole. It’s pretty perfect, just like that. But that doesn’t mean you have to – or should – stop there. I know I almost never do.
For this year’s Cinco (Cuatro) de Mayo Bash, I was thinking of doing a “guacamole bar” al a my friend Josie with bowls of fun toppings for guests to top their own smashed perfection, things like:
Pico de gallo
Chopped jalapenos
Grilled pineapple
Goat cheese
Bacon
Mexican grilled corn, cut off the cob
Grilled tomatillos
And a mountain of cilantro.
Because I’ve yet to discover that line where “too much cilantro” is actually too much cilantro. (As long as chocolate isn’t involved, I’m not sure that line exists.)
For this batch, I took three of those ingredients: The kernels cut from two Mexican grilled corn cobs, some tangy goat cheese, and a couple slices of salty, smokey, crispy bacony bacon. And I made what was quite possibly the best guacamole combo ever. (You know, aside from “best guacamole ever” that is simply the bare minimum.)
Guacamole with Grilled Corn, Bacon, and Goat Cheese
Guacamole studded with grilled Mexican corn, tangy goat cheese, and smokey bacon.
Ingredients
- 3 large avocados, seeded and diced.
- Juice of 1 small-ish lemon (~2-3 Tbsp)
- Juice of 1 lime
- Salt
- Kernels cut from 2 Mexican grilled corn cobs
- 4 oz crumbled goat cheese
- 2 slices of thick cut bacon, crumbled
- Large handful of cilantro, chopped
- Tortilla chips for serving
Instructions
- Smash the avocado with lemon juice, lime juice, and salt.
- Fold in the corn, goat cheese, bacon, and cilantro.
- Serve cold or room temperature.
- For breakfast or a party.
- Or lunch.
Notes
Yields: ~3 cups
Estimated time: 15 minutes