Photo: Food Network
Here is a recipe from Bobby Flay that I might need to test out this weekend to see if it will be a keeper for game day! I love the sweet and smoky flavor that roasted corn adds to a dish and can’t wait to see how it changes up everyday guacamole.
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.
Mariah
February 21, 2012 at 2:21 am
fantastic!!! I did not make changes, but for those who cannot find creme fraiche, you could subsitute sour cream. Roasting the corn – if you have a grill pan, just grill the ears about 6 minutes per side on medium high heat, and then take off cob. Made it for a barbeque competition (for snacking and everyone around thought it was the best!!!