Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack) (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 white corn tortillas |
1/4 cup vegetable oil |
salt and freshly ground black pepper |
2 tablespoons ground cumin |
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.
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