Loading Video...

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

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

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

  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.

Roasted Corn Guacamole

Charred Corn Guacamole

Charred Corn Guacamole with Corn Chips

Roasted Corn Abdi

Roasted Corn Salad

Simple Roasted Corn

Roasted Corn Puree

Guacamole