Let’s be honest here – anything more than salt, lemon, a little lime, and avocado isn’t really necessary to make guacamole. It’s pretty perfect, just like that. But that doesn’t mean you have to – or should – stop there. I know I almost never do.
For this year’s Cinco (Cuatro) de Mayo Bash, I was thinking of doing a “guacamole bar” al a my friend Josie with bowls of fun toppings for guests to top their own smashed perfection, things like:
Because I’ve yet to discover that line where “too much cilantro” is actually too much cilantro. (As long as chocolate isn’t involved, I’m not sure that line exists.)
For this batch, I took three of those ingredients: The kernels cut from two Mexican grilled corn cobs, some tangy goat cheese, and a couple slices of salty, smokey, crispy bacony bacon. And I made what was quite possibly the best guacamole combo ever. (You know, aside from “best guacamole ever” that is simply the bare minimum.)
Guacamole with Grilled Corn, Bacon, and Goat Cheese
Guacamole studded with grilled Mexican corn, tangy goat cheese, and smokey bacon.
We grew up on a quiet, country road. Our house marked the midway point from the bus stop to Martha’s house. On any given day, if her kids weren’t at my house, my mom’s kids were at hers.
We introduced Martha to chocolate gravy, baked beans, and snow ice cream. Martha introduced us to chorizo, homemade tortillas, and tamales.
Martha was very much like a second mom. She had no problem putting us to work or yelling at us if we got too loud and disturbed Mr. John’s nap.
And then I caught that crazy woman putting mayonnaise (MAYONNAISE!) on my corn-on-the-cob and I thought I’d never be able to trust another human again.
Mexican Grilled Corn, or, you know, “corn,” as Martha & Mr. John called it, is a thing of wonder. Sure, you could say the right sweet corn cob needs nothing more than a pat of butter… but you’d really be missing out.
Local taco trucks sell it and advertise it simply as Elote (corn). And what you’re getting for $2 is simply fantastic.
The corn cobs are grilled until lightly charred, brushed lightly with mayonnaise, and then topped with a dusting of chile powder, a squeeze of lime juice, and crumbled Mexican cheese (queso fresco or cotija). The heat from the grill melts the mayo and cheese while the lime cuts the richness and the chiles gives it the perfect bite.
Corn on the cob is grilled, brushed with mayo, and topped with chile powder, goat cheese, and lime.
Chile powder (chipotle is my favorite)
Crumbled goat cheese (cotija and queso fresco are traditional)
Preheat your grill to medium-high.
Leaving the stalk attached, remove all but the single, very inner-most layer of corn husk and discard.
Run cobs under water and then put directly on the grill.
Cook ~5 minutes at a time, rotating to lightly char all kernels.
Remove any husk/silk that didn't burn away on the grill.
While the corn is still hot, coat each with 1-2 tsp of mayo. I do this by putting the mayo on a paper towel and rubbing it over the corn.
When I look at The Four Year Old and tell her that we’re having salmon for dinner, she gets this hopeful look on her face and asks: Cooked salmon?
The disappointment is instantaneous when I tell her yes, I will in fact be cooking the salmon first. I was 22 when I had sushi for the first time. Landry? Wielding chopsticks since around 2.
When April’s HEB Primo Picks arrived, I made a beeline for the Roasted Red Pepper Tapenade, a flavorful sauce studded with chunks of red peppers. I knew exactly what I was going to do with it: pour it into a small ramekin, top with a some goat cheese rounds, pop it into the oven until it was bubbly perfection, and call it mine.
(Disclosure: I also made a beeline for the Multigrain Smoked Gouda Chips. Total domination. Those guys didn’t stand a smokey, crunchy chance against me and that bowl of Strawberry Salsa.)
Instead, I opted to share. A cold slab of salmon and crumbly, tangy goat cheese were calling. A 7-minute trip through the broiler was all it took to transform 3 ingredients into a fabulous main dish.
It’s hard for even The Four Year Old to be disappointed in dinner when it’s that delicious.
As for the giveaway, HEB has set aside a collection of their Primo Picks to be delivered to a lucky reader. And I have set aside a $50 gift card (HEB or Amazon, your choice!) to be delivered to that same lucky reader.
The winner is… Heather with comment #88. Thanks for playing!
To enter the giveaway, answer this question in the comments below: What is your favorite way to prepare salmon?
My 4-year-old will answer: sushi. My husband will answer: sushi. I will answer: do I really just have to choose one?
You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.
(Bonus entries must be left as separate comments to count as extra entries – your comment number is your “raffle ticket.”)
The fine print:
– Maximum of four (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Friday, May 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Winner will receive their choice of a $50 HEB Gift Card or a $50 Amazon e-Card (maximum retail value of prize = $50).
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.
Salmon With Roasted Red Pepper Tapenade & Goat Cheese
Broiled salmon topped with red pepper tapenade and tangy goat cheese - dinner is on the table in 15 minutes.
4 6-oz salmon filets
HEB Red Pepper Tapenade
Crumbled goat cheese
Preheat broiler and line a pan with foil.
Lightly spray/drizzle olive oil onto the foil.
Place the salmon filets on the pan and season with salt and pepper.
Lightly spray/drizzle with olive oil.
Broil for 5-6 minutes.
Top each filet with a generous spoonful of tapenade and some goat cheese.
Return to broiler for 1-2 minutes, until cheese begins to brown.
This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.