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Fully-loaded guacamole (with bacon!)

Lift your guac game with big‑flavour toppings! It’s easy to make substitutions for this recipe too: swap bacon for finely chopped chorizo, feta for goats cheese, tomato for capsicum, jalapeño for red chilli… just go for lots of different colours and textures. It makes a fancy snack or quick and easy finger food.

Allergens: Recipe may contain milk and lactose.


13 Ingredients


  • 1 corn cob

  • 1 tbsp vegetable oil

  • 4 shortcut bacon rashers, chopped

  • 4 large avocados

  • 60ml (1/4 cup) fresh lime juice

  • 1/2 small red onion, finely chopped

  • 2 tbsp chopped fresh coriander

  • 125g tomato medley mix, sliced

  • 60g feta, crumbled

  • 1 jalapeño, sliced

  • Avocado oil, to serve

  • Lime wedges, to serve

  • Plain corn chips, to serve

4 Method Steps


  • Step 1

    Heat a chargrill pan over high heat. Add the corn
    (1 corn cob)
    and cook, turning occasionally, for 10 minutes or until tender and charred. Set aside to cool slightly. Use a sharp knife to cut down the length of the cob close to the core to remove the kernels.

  • Step 2

    Meanwhile, heat the oil
    (1 tbsp vegetable oil)
    in a frying pan over medium heat. Add the bacon
    (4 shortcut bacon rashers, chopped)
    . Cook, stirring, for 3-4 minutes or until crisp. Transfer to plate lined with paper towel to drain.

  • Step 3

    Mash the avocado
    (4 large avocados)
    in a bowl. Stir in lime juice
    (60ml (1/4 cup) fresh lime juice)
    , onion
    (1/2 small red onion, finely chopped)
    and coriander
    (2 tbsp chopped fresh coriander)
    . Season with salt. Spoon into a shallow serving bowl.

  • Step 4

    Top with the corn, bacon, tomato
    (125g tomato medley mix, sliced)
    , feta
    (60g feta, crumbled)
    and jalapeño
    (1 jalapeño, sliced)
    . Drizzle over avocado oil
    (Avocado oil, to serve)
    . Serve with lime wedges
    (Lime wedges, to serve)
    and corn chips
    (Plain corn chips, to serve)
    .
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Image by Nigel Lough

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