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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
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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


  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.