Charred Corn Guacamole with Tortilla Crisps


  • ½ cup fresh corn kernels (1 ear), or frozen whole kernel corn, thawed
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon salt
  • 2 small very ripe avocados, halved, seeded and peeled
  • 2 tablespoons lime or lemon juice
  • + 7 more ingredients
    • 2 small garden-ripe tomatoes, seeded and finely chopped
    • 2 tablespoons finely chopped red onion and/or green onions
    • 1 fresh jalapeno pepper, seeded and finely chopped
    • 2 tablespoons snipped fresh cilantro or flat-leaf parsley
    • ¼ teaspoon kosher or sea salt or 1/8 teaspoon salt
    • Few drops bottled hot pepper sauce
    • Tortilla chips

In a small bowl, combine corn, olive oil, lemon juice, cumin, and salt. In a shallow baking pan, spread corn mixture. Broil corn mixture 4 to 6 inches from the heat for 5 minutes or until lightly charred and tender. Set aside.

View full recipe at SpringPad


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