Fresh Smashed Guacamole Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl.

Season and smash

Add 3 tablespoons fresh lime juice, 1 1/2 teaspoons sea salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil to the bowl. Use a fork or potato masher to coarsely smash the avocados until mostly mashed but still a bit chunky (aim for a rustic, slightly lumpy texture). Taste and adjust seasoning, adding a little more salt or lime if needed.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter or oil and let it shimmer. Add 1 1/2 cups corn kernels in a single layer and let sit undisturbed for about 2 minutes to develop color. Stir and continue to cook for another 3–4 minutes, stirring occasionally, until lightly charred in spots and cooked through.

Stir in 1/2 teaspoon smoked paprika and 1/4 teaspoon salt, cook 30 seconds more to bloom the spice. Remove from heat and let cool 3–5 minutes. Taste and adjust seasoning if necessary.

Combine 1 cup diced roma tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded if you prefer milder heat), 3 tablespoons chopped cilantro, 1 tablespoon fresh lime juice and 1/4 teaspoon salt in a small bowl. Mix gently and let sit at room temperature for 10 minutes to meld flavors. Taste and adjust lime or salt.

Fold the cooled roasted corn and half of the pico de gallo (reserve the other half for garnish) into the smashed guacamole gently so you keep some texture. Adjust seasoning after folding—add a pinch more salt or a squeeze of lime if needed.

Transfer the guacamole to a serving bowl. Sprinkle the top evenly with 1/2 cup crumbled feta and 2 teaspoons Tajín. Garnish with the reserved pico de gallo and a few extra cilantro leaves if using.

Serve immediately with lime wedges and 6 oz of tortilla chips seasoned with extra Tajín if desired. If not serving right away, cover the surface of the guacamole with plastic wrap, pressing it directly onto the guacamole to limit browning, and refrigerate up to 24 hours.