Charred Corn Guacamole
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(2)
Ingredients
4 people
- 3 Hass avocados
- ½ lemon, juiced
- ½ lime, juiced
- 2 teaspoons chopped jalalpeño
- 1 ear of corn
- 1 teaspoon olive oil
- sea salt and pepper to taste
- ½ teaspoon cumin
- Vegetable Oil
- 5-6 Small Corn Tortillas
- ½ teaspoon Garlic Powder
- ½ teaspoon Hot Paprika
- 1 teaspoon Salt
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Preparation
Step 1
Cut the tortillas into 6 triangles each.
Step 2
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.
Step 3
Meanwhile, combine the salt, and spices in a small bowl and set aside.
Step 4
Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.
Step 5
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.
Step 6
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.
Step 7
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Chef's notes
I love making my own tortilla chips, but you can also use your favorite from the store or plop this on your favorite tacos.
