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Charred Corn Guacamole with Tortilla Crisps
Broil: 5 mins
Ingredients
- 1/2 cup fresh corn kernels (1 ear), or frozen whole kernel corn, thawed
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 2 small very ripe avocados, halved, seeded and peeled
- 2 tablespoons lime or lemon juice
- 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
- 1/4 teaspoon kosher or sea salt or 1/8 teaspoon salt
- Few drops bottled hot pepper sauce
- Tortilla chips
Directions
1. 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.
2. In a medium bowl, place 1 of the avocados. Using a fork, mash the avocado with the lime juice (mixture will be lumpy). Chop remaining avocado. Stir chopped avocado, corn mixture, tomatoes, onion, jalapeno, snipped cilantro, salt, and hot pepper sauce into the mashed avocado till combined. If desired, cover and chill up to 4 hours.
3. To serve, spoon guacamole into a serving dish. Serve with tortilla chips. Makes about 2 cups.
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Make Ahead Tip:
Prepare guacamole as above except do not stir in tomatoes. Cover; store in the refrigerator for up to 24 hours. Stir in tomatoes just before serving.
