Is it even summer without chips and guac? We think not.
This year, we’re skipping the store-bought and making our own with the help of award-winning The Lime Truck. They’re known for their fresh, elevated, Mexican-inspired California cuisine. And they were kind enough to share the recipe for one of their secret menu items, Holy Guac.
It’s simple to make and packed with flavor. What more could we ask for?
Keep scrolling to get the recipe.
Holy Guac from The Lime Truck’s Secret Menu
| Recipe Type | Dietary Info | Serving Size | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|
| Appetizer | Vegetarian | 4 | 15 min | 25 min | 40 min |
Guac Ingredients:
2 avocados, pits removed
1/4 red onion, diced
1 clove garlic, minced
1 jalapeño, minced (Pro tip: Leave the veins and seeds in for an extra kick, or remove them for a milder guacamole.)
4 ounces lime juice, freshly squeezed
3 ounces corn, fire roasted, off the cob (recipe below)
3 sprigs cilantro, finely chopped
Salt to taste
Toppings:
2 tablespoons pico de gallo
Handful wonton strips, fried
1 tablespoon Cotija cheese
Roasted Corn Ingredients:
4 ears of corn, husked
2 tablespoons melted butter
Salt to taste
Guac Directions:
1. Add avocados to a large mixing bowl, and smash with a fork or potato masher to desired consistency.
2. Add remaining ingredients, and mix well. Be sure to taste and add additional lime juice and salt as needed.
3. Transfer the guacamole to a serving bowl. Make sure to leave room for the toppings!
4. Top with pico de gallo, fried wonton strips, and sprinkle generously with cotija cheese.
5. Serve with fresh tortilla chips and more fresh lime wedges for that extra zesty flavor.
Roasted Corn Instructions:
1. Preheat your oven to 450°F.
2. Husk the corn, and remove any silk. Rinse the ears under cold water, and pat them dry.
3. Place the corn on a baking sheet.
4. Brush each ear with melted butter, ensuring they are evenly coated.
5. Sprinkle with salt and pepper.
6. Roast the corn in the preheated oven for about 20-25 minutes, turning the ears every five to seven minutes to ensure even cooking. The corn should be slightly charred and tender when done.
7. Remove the corn from the oven, and let it cool for a couple of minutes.
8. Slice the kernels from the cob by holding upright and slicing down the cob.
9. Mix the desired amount of corn to the guac!
Author Bio:
*This post is a paid partnership with The Link Truck*
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