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.
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 1Heat 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 2Meanwhile, 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 3Mash 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 4Top 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).