Bobby's Take on Chips and Dip
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Recipe courtesy of Bobby Flay

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

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings


Cumin Scented Tortilla Chips: 

Roasted Corn Guacamole:


  1. 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. 
  2. 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.