Let’s kick things up a notch this summer with candied bacon guacamole. Lush, creamy avocados jazzed up with a hint of Texas charm — a duo that’s bold and unexpected. Gather your amigos, grab a cold cerveza, and dive into this crowd-pleasing guacamole that’s pure celebration.
INGREDIENTS
- 6 ripe avocados
- 1/4 cup fresh lime juice
- 1/2 cup chopped white onion
- 1 cup chopped tomatoes
- 3 chipotles from a can in adobo, finely chopped (reserve the rest for another use)
- 1 cup roasted or grilled corn kernels
- 1/4 cup chopped cilantro
- 1/2 lb bacon
- Adobo sauce from the can of chipotles, to taste
- Brown sugar, to taste
- Salt, to taste
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Arrange the bacon slices on the prepared baking sheet. Rub each slice with adobo sauce and sprinkle with brown sugar. Bake in the preheated oven until the bacon is foamy and crispy. Allow to cool, then crumble.
- Halve the avocados and remove the pits. Scoop the avocado flesh into a large bowl. Roughly mash with a fork or potato masher, adding the lime juice and salt to taste.
- Gently fold in the onion, chipotles, cilantro, tomatoes, and corn. Taste and adjust the salt as needed.
- Sprinkle the crumbled bacon over the guacamole before serving.
