Loaded Guac Recipe

Prepare avocados

Halve and pit the avocados. Scoop flesh into a medium mixing bowl. Mash with a fork to your preferred texture — mostly smooth with some small chunks is recommended.

Immediately add the fresh lime juice and kosher salt to the mashed avocados to season and slow browning. Stir to combine.

Fold in the minced garlic, finely chopped red onion, and chopped cilantro. Taste and adjust seasoning: add more salt or up to 1 more tablespoon lime juice if needed. Add ground black pepper and mix gently.

Cook bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel–lined plate to drain and cool, then chop into 1/2-inch pieces.

Prepare black beans

If using canned black beans, drain and rinse them in a sieve under cold water. Pat dry lightly. If desired, warm beans gently in a small saucepan over low heat with a pinch of salt (about 2–3 minutes) or leave at room temperature.

Prepare corn

If using fresh corn, remove kernels from the cob. For frozen corn, thaw and drain. Optional: char corn in a dry skillet over medium-high heat for 3–4 minutes until spots of golden brown appear to add smoky flavor; let cool slightly.

If using jalapeño, remove seeds for less heat, then mince finely and stir into the pico de gallo or sprinkle into the guac according to your heat preference.

Gently fold about half of the black beans and half of the corn into the prepared guacamole, saving the remainder for topping. This keeps the base chunky but not overloaded, and provides contrast when garnishing.

Transfer the guacamole into a shallow serving bowl and smooth the top with a spatula, leaving a slight well in the center.

Arrange the reserved black beans and corn over the top of the guacamole in an even layer.

Scatter the chopped crisp bacon over the beans and corn.

Top with pico de gallo and then sprinkle the crumbled cotija cheese across the entire surface.

Garnish with extra cilantro leaves and lime wedges. Serve immediately with tortilla chips for scooping.

If not serving right away, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 24 hours. Add toppings just before serving.