Using a fork or potato masher, coarsely smash the avocado to a chunky texture (not pureed). Immediately add 2 tbsp fresh lime juice, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp minced garlic. Stir to combine.

Finish guacamole

Fold in 2 tbsp finely chopped cilantro. Taste and adjust seasoning with additional salt or lime if needed. Set aside while preparing roasted corn and pico so flavors meld.

Roasted Corn & Pico

Roast corn

Heat a skillet over medium-high heat. Add 1 tbsp olive oil and 1 cup corn kernels. Cook, stirring occasionally, until corn is lightly charred in spots, about 6–8 minutes. Remove from heat and let cool slightly.

Make pico de gallo

In a small bowl, combine the charred corn, 1 diced roma tomato, 2 tbsp diced red onion, 1 minced jalapeño (seeded if desired), 2 tbsp chopped cilantro, 1 tbsp extra lime juice, and 1 tsp salt. Stir to combine and taste; adjust salt or lime as needed.

Assembly & Toppings

Assemble smashed guacamole

Transfer the smashed guacamole to a serving bowl and use the back of a spoon to create a shallow well in the center.

Top and garnish

Spoon the roasted corn pico over the center of the guacamole, leaving a ring of guacamole around the edge. Sprinkle 1 oz crumbled feta evenly over the top and dust with 1 tsp Tajín seasoning.

Serve

Serve immediately with tortilla chips and lime wedges on the side. If making ahead by up to 1 hour, press plastic wrap directly on the guacamole surface to minimize browning and add toppings just before serving.