Roasted Corn Guacamole

January 24

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.




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


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.


Posted by on January 24, 2012 in Appetizers

1 Comment

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One response to “Roasted Corn Guacamole

  1. 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!!!


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