Guac On The Wild Side Recipe

Prepare produce

Halve, pit and scoop the avocado flesh into a large mixing bowl. Juice the limes to yield about 3 tablespoons. Finely mince the shallot and jalapeño (remove seeds for milder heat). Remove stems from cilantro and chop. Peel and dice the mango into small 1/4-inch pieces. If using fresh corn, shuck and cut kernels from the cob; if frozen, thaw and pat dry.

Toast the pepitas in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a small bowl to cool so they stay crisp.

Add the lime juice, kosher salt, black pepper and olive oil to the bowl with avocado. Using a fork or potato masher, mash the avocado to a chunky consistency — leave some small chunks for texture. Taste and adjust salt and lime if needed.

Fold in the minced shallot, jalapeño, chopped cilantro, diced cucumber and red bell pepper into the mashed avocado base. Stir gently to combine, being careful not to overwork the avocado.

Gently fold in the diced mango, charred corn kernels and crumbled cotija (or feta). Add the minced chipotle in adobo and smoked paprika, distributing them evenly but adjust to taste — start with the listed amounts and add more if you want extra smokiness or heat.

Taste the guacamole and adjust seasoning with additional salt, lime juice, or chipotle as needed. If the mango is very sweet, a touch more lime helps balance it.

Transfer the guacamole to a shallow serving bowl. Sprinkle the toasted pepitas over the top, add microgreens or extra cilantro, and finish with an extra pinch of smoked paprika for color if desired.

Serve immediately with lime wedges and tortilla chips or sliced vegetables. If you must hold the guacamole for up to 1 hour, press a piece of plastic wrap directly onto the surface to minimize browning and refrigerate; bring back to room temperature and stir gently before serving.