Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack)

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cumin Scented Tortilla Chips:
  • 6 white corn tortillas
  • 1/4 cup vegetable oil
  • Salt and freshly ground black pepper
  • 2 tablespoons ground cumin
  • Roasted Corn Guacamole:
  • 3 avocados, peeled, seeded and coarsely chopped
  • 2 ears corn, grilled and kernels removed
  • 1 jalapeno, finely chopped
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons creme fraiche
  • Salt and freshly ground black pepper
Directions

For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.

For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.


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