Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack)

Name: Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 avocados, peeled, seeded and coarsely chopped; 2 Tbsps creme fraiche; 2 ears corn, grilled and kernels removed; 59 milliliters fresh cilantro leaves, coarsely chopped; 2 Tbsps ground cumin; 1 jalapeno, finely chopped; 59 milliliters fresh lime juice; 1 red onion, finely chopped; 4 servings Salt and freshly ground black pepper; 59 milliliters vegetable oil; 6 white corn tortillas

Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack)

Need Head to the store and pick up vegetable oil, jalapeno, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe is typical of Mexican cuisine.

Instructions

Watch how to make this recipe.

For the tortilla chips: Preheat the oven to 350 degrees F.

Ingredients you will need

Tortilla Chips

Equipment you will use

Oven

Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin.

Ingredients you will need

Tortilla

Pepper

Cumin

Salt

Cooking Oil

Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.

Equipment you will use

Baking Sheet

Oven

Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Lime Juice

Avocado

Cilantro

Jalapeno Pepper

Onion

Corn

Equipment you will use

Bowl

Serve with the cumin scented tortilla chips.

Ingredients you will need

Tortilla Chips

Cumin

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

avocados, peeled, seeded and coarsely chopped 2Tbsps

creme fraiche 2

ears corn, grilled and kernels removed 59milliliters

fresh cilantro leaves, coarsely chopped 2Tbsps

ground cumin 1

jalapeno, finely chopped 59milliliters

fresh lime juice 1

red onion, finely chopped 4servings

Salt and freshly ground black pepper 59milliliters

vegetable oil 6

white corn tortillas

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.

Stoltz Organic Pinot Noir

This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.