Best Roasted Corn Guacamole With Cumin Scented Tortilla Chips Southwest Snack Recipes

Roasted Corn Guacamole image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 8

3 avocado, peeled, seeded and coarsely chopped
2 ears corn, roasted and kernels removed
1/2 red onion, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground pepper
Blue corn tortilla chips

Steps:

Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.

Guacamole with Cumin Dusted Tortillas image

Provided by Bobby Flay

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
Salt and pepper
Chopped fresh cilantro leaves, to taste
Cumin Dusted Tortillas, recipe follows
Peanut oil, for deep frying
12 flour and/or blue corn tortillas, cut into quarters
1 tablespoons ground cumin
1 tablespoon kosher salt
Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F.

Steps:

Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.;
Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.

Guacamole image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup chopped fresh cilantro
3 tablespoons finely diced red onion
Few tablespoons canola oil, optional
3 ripe Hass avocado, peeled, pitted and diced
Juice of 2 limes
1 or 2 jalapenos, finely diced
Salt and freshly ground black pepper

Steps:

Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.

Grilled Corn Guacamole (Pioneer Woman) image

Provided by AmyZoe

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

3 ears sweet corn
6 avocados
1/3 cup onion, finely diced
2 garlic cloves, finely minced
1 large tomatoes, diced
2 tablespoons jalapenos, fresh and diced
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 lime (juice)
1/2 cup cilantro leaf
tortilla chips, for serving

Steps:

Begin by grilling the ears of corn until the kernels start to turn golden brown.
Let the corn cool slightly, then use a very sharp knife to shave the kernels off the cob.
Slice the avocados in half and remove the pits.
Use a knife to cut each half into a dice. Then use a spoon to scoop the pieces into a bowl.
Add the corn, onion, garlic, tomato, and jalapeno.
Then add the salt, cumin, and lime juice.
Stir everything together until it's combined.
Then stir in the cilantro at the end.
Taste the guacamole to make sure the seasonings are right.
Serve with tortilla chips.