A loaded guacamole topped with delicious summer produce, like tomatoes, corn, jalapenos, and herbs, plus salty bacon and cheese crumbles.
In a large mixing bowl, mash the avocadoes with lime juice and salt, until smooth.
Mix in half of the chopped red onion, chopped cilantro, minced jalapeno, and minced garlic. Stir to combine the ingredients together. Taste and adjust the salt or lime level to your preference.
Transfer the guacamole to a serving bowl, if desired. Garnish the guacamole with the cherry tomatoes, fresh corn, cotija cheese, crumbled bacon, jalapeno slices, and remaining red onion.
Sprinkle a bit of Tajin over the bowl of guacamole and then garnish with the fresh basil and cilantro leaves. Serve right away with a side of tortilla chips. Enjoy!
For an easy, low mess way to cook bacon I like to bake it in the oven. Line a sheet pan with aluminum foil and set a wire rack in the pan. Arrange the bacon on the wire rack and bake for 20 minutes at 400°F.