The Dish | Summer Guacamole

This summer appetizer has become a favorite in our house. It is loaded with great flavors which take this popular starter to another level. Make sure you serve with thick chips to scoop up this flavor-packed mixture. Before you season with salt and pepper, taste the mix to gauge the amount of salt needed. The cheese, garlic salt and bacon all are salty so you may just need a little.

This is a great way to use leftover grilled corn. If you don’t have grilled corn it is just as good to use raw corn. (If you really want to simplify, add a half pint container of Mulberry’s corn salad!) 


  • 4 avocados, peeled
  • 3 T of mayo
  • Juice of half a lemon
  • Couple dashes of Cholula hot sauce
  • 1 tsp of garlic salt
  • ½ cup tomatoes diced
  • ½ cup of bacon crumbled
  • ¼ pickled jalapenos, diced
  • ½ cup of raw or grilled corn on the cob
  • ½ cup of crumbled cotija cheese
  • Salt and pepper to taste
  • Thick Tortilla Chips


  • Mash up the avocados and mix in mayo, hot sauce, lemon juice and garlic salt.
  • Once the guacamole is completely mashed, add the bacon, tomatoes jalapenos, corn and cotija.
  • Season with salt and pepper.

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