Guacamole with Charred Sweet Corn, Bacon and Tomato! Dress up your guacamole with charred sweet corn, sun-ripened tomatoes, and crispy bacon. Summer never tasted so good!

Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.

Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.

Mix up a pitcher, or two, of margaritas, shake out a bag of tortilla chips to serve alongside this guacamole, and your party is bound to be a hit.


It may seem impossible, but you can pick perfect avocados for your guacamole every time you go to the grocery store.

  • First, make sure your avocado’s brown nub of a stem is still intact. I don’t know the science behind it, but an avocado with that stem intact has never failed to yield a perfectly ripe avocado.
  • Second, gently press the avocado. You want the flesh to yield slightly. A ripe avocado will just barely give way to pressure applied to it. If it gives too much the avocado is overly ripe. The avocado should feel like a just-ripe tomato when pressed.


Sure, we’d love for our guacamole to stay a verdant green perpetually, but that’s just not possible. Guacamole turns brown when it’s exposed to air.

We can delay the browning of our guac, though: Douse it with lime juice, keep it covered with a layer of plastic wrap pressed directly against the surface of the guacamole and cover it with a lid. These measures increase the likelihood of the guacamole retaining its color for longer.

Ultimately, though, the guacamole will brown. If you find yours has, scrape the thin layer of browned guacamole off the top and discard it. You could also eat it so fast it doesn’t have a chance to discolor, which is my preferred method.


I recommend using sweet corn in the husks for this recipe.

  • First, I soak the corn in the husks. This soaking saturates the husks and keeps them from burning.
  • Second, I steam the corn in the husk on the grill, which I like to do prior to charring the kernels. I’ve found that steaming the corn first yields plumper, more tender kernels, even with sweet summer corn, which is already tender.
  • Third, I peel back the husks and grill the corn to create the smoky charred flavor.

If you don’t have a grill, choose one of these ways to mimic that charred flavor:

  • Under the broiler: Broil your soaked ears of corn, in the husk, on low for 10 minutes, turning halfway through cooking. After steaming, peel back the husks and char the corn under the broiler until the kernels begin to brown and pop, about three minutes per side.
  • Frozen kernels in a cast iron skillet: If using frozen, defrost and drain 1 1/4 cups of sweet corn kernels. 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.


Forgo the frying pan and bake your thick-cut bacon instead!

To get the most out of the bacon and reduce shrinkage, bake it in a 400°F oven. You want the bacon to still have a bit of chew to it, but not so much that it doesn’t provide a contrast of texture in the finished guacamole. A little crunch of salty bacon goes a long way here.

Be sure to drain the bacon well prior to adding it to the guacamole.


Cotija cheese is a subtly tangy Mexican cheese that plays off the creamy avocado, nutty corn, and the salty bacon. My trick is to use a box grater to get those fine crumbles. If you can’t find cotija in your supermarket, queso fresco is a great substitute.


This is a thick and heavy guacamole. A thin chip wouldn’t be sturdy enough for this hefty dip. Look for thick chips to make the most out of your dipping experience.


Both the bacon and the corn can be made up to a day in advance and stored in the refrigerator.

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