I’m using Cinco de Mayo as an excuse to eat my weight in tacos and guac this week. My dream would be to visit a different Mexican joint each day, but that’s a little bit outrageous and I definitely don’t want to be sick of the flavors by the time Friday hits. I’m perfectly fine with making a couple of different dishes at home with the family, and I particularly like this option because I get to share my recipes with you!
Let’s talk guacamole. For those of you who don’t order guacamole and chips as a side when you’re at a restaurant, I’m so terribly sorry, but I don’t understand you!! How can you not order chips and guac when it’s on the menu – it’s incredible, and most of the time, the best part of the meal. It’s the starter that helps get you excited for what’s to come, and when it’s made fresh, it’s all you want to eat. Can you tell I have a bit of an obsession?
I love traditional guacamole, especially in the summer when avocados are at their peak. We often smash a couple and add sea salt, lime and a little cilantro. It’s basic, but delicious. While I’m a total sucker for simple guac, I love when restaurants mix it up and add a couple of unexpected ingredients. We’ve had a lot of different fruits in our guac at restaurants which add a sweetness that elevates everything else in the bowl. Some of the fruits we’ve tried include dried cranberries, plums and watermelon.
This week, I wanted to try a savory, loaded guacamole. I aimed to make something drool-worthy, something my husband and I couldn’t put down. Based on the amount of chips we consumed, and the time it took us to finish (embarrassing!), I think it’s safe to say this holy guacamole loaded with bacon, sweet roasted corn, feta, green onion, cilantro and lime was a success. It sounds like a lot, but it’s so easy and it’s FUN! Perfect for your Cinco de Mayo party or as a snack to celebrate the holiday this Friday.
If you end up making this Holy Guacamole, don’t forget to tag #marinamakeseats!
Serves 4 as an appetizer
- 6 slices of bacon, crumbled
- 3 avocados
- 1/2 teaspoon of salt
- The juice of 1 1/2 limes
- 2 tablespoons of chopped cilantro
- 1/4 cup of crumbled feta
- 1/3 cup of roasted sweet corn
- 1 green onion (green and white parts)
A couple of tips before you begin: save a little bit of each of the above toppings (cilantro, feta, corn, green onion and bacon) to garnish at the top before serving. Smash and mix the ingredients together in a different bowl than the one you plan on serving it in. This will keep your presentation clean!
In a large skillet or frying pan, cook the bacon over medium-high heat until crisp. Reserve the bacon fat, because you’re going to use it! Crumble the bacon once it’s cooled off.
In a medium bowl, smash the avocados using a fork or potato smasher. Add two to three tablespoons of bacon fat, salt, lime juice, cilantro, feta, corn and green onion. Mix to combine and top with leftover toppings for garnish.