Description
A smoky, textured party appetizer featuring charred roasted corn, crispy bacon, and cotija cheese mixed into a fresh avocado base.
Ingredients
Scale
- 3 large ripe Hass avocados
- 3 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 medium jalapeño pepper, seeded and diced
- ½ cup fresh cilantro, chopped
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 ears fresh corn, husked
- 6 slices thick-cut bacon, cooked and crumbled
- ½ cup cotija cheese, crumbled
- ¼ cup red onion, finely diced
- 1 medium Roma tomato, seeded and diced
- Olive oil (for roasting corn and sautéing)
- Optional: 2-3 radishes, thinly sliced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Rub corn ears with olive oil and sprinkle with salt. Roast on the baking sheet for 15-20 minutes, turning once, until charred and tender.
- Let corn cool slightly, then cut kernels off the cob (yields approx. 1.5 cups).
- In a large skillet over medium heat, cook bacon until crispy. Remove bacon and crumble, leaving about 1 tablespoon of fat in the pan.
- Add roasted corn kernels to the skillet with the bacon fat. Sauté for 3-5 minutes until heated through and slightly crispy. Remove from heat and set aside to cool.
- While corn cools, dice red onion, tomato, and jalapeño. Mince garlic and chop cilantro.
- Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Add lime juice immediately.
- Mash avocados with a fork to desired consistency (chunky or smooth).
- Add garlic, jalapeño, cilantro, red onion, and tomato to the mashed avocados. Sprinkle with salt and pepper. Gently fold to combine.
- Fold in the sautéed corn and crumbled bacon.
- Transfer to a serving bowl and top with crumbled cotija cheese and extra cilantro.
- Serve immediately with tortilla chips.
Notes
Press plastic wrap directly onto the surface of the guacamole to prevent browning. Do not freeze as avocado texture becomes grainy. If using frozen corn, thaw and pat dry before sautéing. For a vegetarian version, skip bacon and use olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: Approx. 1/8 of the b
- Calories: 220
- Sugar: 2
- Sodium: 320
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 8
- Protein: 6
Keywords: guacamole, roasted corn, party appetizer, loaded guacamole, bacon guacamole, cotija cheese, jalapeño dip, easy party food