Charred corn, bacon, and tomato guacamole
Charred corn, bacon, and tomato guacamole!
Charred sweet corn, sun-ripened tomatoes, and crispy bacon enhance guacamole. Summer never tasted better!
Summer brings delicious corn, sun-ripened tomatoes, and endless outdoor parties. Bacon’s always in season.
Avocados, tomatoes, charred sweet corn, and bacon are natural pairings for outdoor cooking. This guacamole will be made often.
A pitcher or two of margaritas and a bag of Mexican chips will make your party a hit.
Picking the Perfect Avocado
You may choose ideal avocados for guacamole every time you shop.
First, check your avocado’s brown stem. I don’t know why, but avocados with that stem always ripen properly.
Press the avocado lightly. Flesh should give somewhat. Ripe avocados scarcely yield to pressure. Overripe avocados provide too much. Avocados should press like ripe tomatoes.
Guacamole Browning Prevention
We wish our guacamole could stay green forever, but it can’t. Air browns guacamole.
We may postpone guacamole browning by dousing it in lime juice, covering it with plastic wrap, and lidding it. These methods prolong guacamole color.
Guacamole eventually browns. If yours has, remove the thin layer of browned guacamole off the top and discard. I like eating it quickly to avoid discoloration.
For this dish, use husked sweet corn.
Corn husks are soaked first. Saturating the husks prevents burning.
Before charring the kernels, I steam the corn in the husk on the grill. Even delicious summer corn is plumper and more delicate after steaming.
Lastly, I remove the husks and cook the corn to add smokiness.
If you don’t have a grill, use these methods to replicate burnt flavor:
Under the broiler: Broil wet ears of corn in the husk on low for 10 minutes, flipping halfway. After steaming, remove the husks and broil the corn for three minutes each side until the kernels color and burst.
Frozen sweet corn kernels in a cast iron skillet: Defrost and drain 1 1/4 cups. The kernels should be dark brown after four to five minutes in a seasoned cast iron pan over high heat.
Baking Bacon Works!
Bake thick-cut bacon instead of frying!
Baking bacon at 400°F reduces shrinkage and maximizes flavor. The bacon should be chewy enough to provide texture to the guacamole, but not too much. Salty bacon adds flavor.
Before adding bacon to guacamole, drain it.
Mexican cotija cheese complements avocado, maize, and bacon. I obtain fine crumbs using a box grater. If your grocer doesn’t have cotija, queso fresco works well.
Best Chips for Dip
Heavy guacamole. This dip requires a thick chip. Use thick chips for optimal dipping.
Bacon and corn may be made a day ahead and refrigerated.
Charred corn, bacon, and tomato guacamole
20-minute cook time
Use 1 1/4 cup sweet corn kernels (fresh or frozen) instead of corn on the cob. The kernels should be dark brown after four to five minutes in a seasoned cast iron pan over high heat.
2-ear sweet corn
4 thick-cut bacon
1/2 pint dried grape tomatoes, 1 cup
2-tablespoon fresh lime juice
1/4 teaspoon kosher salt, plus taste
1/4 cup crumbled cotija cheese, garnish
Tortilla chips, to serve.
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.
Cook bacon in a 400°F oven. Preheat your grill to medium-high (400°F).
Submerge corn ears in a large dish of cold water. Soak ears for 15 minutes.
Bake bacon while corn soaks:
Place a baking rack on an aluminum-foil-lined sheet pan. Place bacon pieces on the rack.
Ten-minute bacon bake. Flip the bacon after 10 minutes and cook for another 5–6 minutes until it’s slightly crisp. Bacon should be chewy but not floppy after cooling.
Drain and chill bacon on a paper towel-lined dish. Crumble bacon into 1/2-inch pieces once it cools.
Steam corn in husks on the grill for 15 minutes after soaking. Pull back the husks and grill the corn for 5 to 6 minutes until it pops and turns dark brown.
After charring, take the ears from the grill and let them cool.
Invert a small basin within a bigger mixing bowl. I place the smaller dish atop two steamed husks to keep it from shifting while I cut the kernels from the cob.
Cut the kernels from the corn cob by placing the tip on the inverted bowl. While preparing the other ingredients, let the kernels cool fully.
Halve tomatoes. Remove seeds and liquid from tomato halves by pressing with your thumb. This avoids watery guacamole. I juice tomatoes in a smaller bowl.
Mix the cooled corn kernels with the chopped tomatoes and crumbled bacon.
Mash the avocado in a separate bowl. Mix the corn, bacon, and tomatoes with the lime juice and mashed avocado.
Mix guacamole ingredients thoroughly. Salt the guacamole and put plastic wrap firmly onto it. Before serving, refrigerate the guacamole for 15 minutes to combine flavors.
Taste the guacamole and add salt before serving. Serve the dip with heated tortilla chips and crumbled cotija cheese.
Cover leftover guacamole and refrigerate. Leftovers last three days.