Cumin And Charred Corn Guacamole
This delicious guacamole recipe brings together the creamy goodness of ripe Hass avocados with zesty lemon juice, fragrant cumin, and a kick of red pepper flakes. Grilled corn kernels add a smoky sweetness to this flavorful dip, perfect for scooping up with crispy homemade tortilla chips.
— Constant Cookbook
Ingredients
- 3 Hass avocados
- 1 Lemon, juiced
- 1 tsp red pepper flakes
- 1 tsp ground cumin
- 1 ear of corn, cleaned and grilled
- 1 tsp olive oil
- 3 Hass avocados
- 1 Lemon, juiced
- 1 tsp red pepper flakes
- 1 tsp ground cumin
- sea salt and pepper to taste
- 1 ear of corn, cleaned and grilled
- 1 tsp olive oil
Instructions
- Cut the tortillas into 6 triangles each.
- Add the vegetable oil to a heavy bottom pan over high heat, about ½ inch deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
- Meanwhile, combine the salt, and spices in a small bowl and set aside.
- Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.
- Brush the cleaned ear of corn with olive oil and sprinkle with salt. Place onto a heated indoor or outdoor grill and let sit for a 3 minutes or so on each side until slightly blackened. Remove from grill and let cool. Once cool, cut the kernels off and set aside.
- Combine the avocados, lemon juice, lime juice, jalalpeño, cumin, salt and pepper into a large bowl and mash together with a fork. Add the charred corn and combine. Serve with freshly made tortilla chips.
Nutrition
- Calories: 350 kcal
- Carbohydrate Content: 34 g
- Protein Content: 6 g
- Fat Content: 25 g
- Saturated Fat Content: 4 g
- Trans Fat Content: 0.003 g
- Sodium Content: 611 mg
- Fiber Content: 13 g
- Sugar Content: 3 g
- Unsaturated Fat Content: 19 g
- Serving Size: 1 serving
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