Fresh Smashed Guacamole Recipe
tajin chips + roasted corn, pico de gallo, feta cheese & lime
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Ingredients
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Guacamole
Roasted Corn & Pico
Toppings & Finish
Method
Guacamole
Prepare avocados
Halve the avocados, remove pits and scoop flesh into a large mixing bowl.
Season
Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon minced garlic, minced jalapeño, and 3 tablespoons minced cilantro to the bowl. Fold gently to combine, tasting and adjusting salt or lime as needed.
Roasted Corn & Pico
Roast the corn
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the corn kernels. Cook without stirring for 2–3 minutes to let them char, then stir and cook another 2–3 minutes until golden-brown in spots. Remove from heat and let cool slightly.
Make pico de gallo
In a small bowl combine the diced tomato, diced onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, and 1 teaspoon kosher salt. Stir to combine and taste; adjust lime or salt. If you prefer less onion bite, let the pico sit 5–10 minutes to mellow.
Combine roasted corn with pico
Fold the cooled roasted corn into the pico mixture. Allow the mixture to cool to room temperature before adding a portion to the guacamole to avoid warming it.
Assemble & Serve
Fold in toppings
Gently fold about two-thirds of the roasted corn-pico mixture into the smashed guacamole, leaving the rest for garnish on top. Taste and adjust seasoning with more salt or lime if needed.
Plate and finish
Transfer guacamole to a serving bowl. Sprinkle the remaining roasted corn-pico on top. Crumble 1 ounce of feta evenly over the guacamole and dust 1 teaspoon Tajín seasoning across the top. Garnish with extra cilantro leaves if desired and arrange Tajín-seasoned tortilla chips around the bowl. Serve with lime wedges on the side.
Storage
If not serving immediately, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours. Add remaining toppings just before serving.