Follow these steps for perfect results
white corn tortillas
vegetable oil
Salt
black pepper
freshly ground
ground cumin
avocados
peeled, seeded and coarsely chopped
corn
grilled and kernels removed
jalapeno
finely chopped
red onion
finely chopped
fresh cilantro
coarsely chopped
fresh lime juice
creme fraiche
Salt
black pepper
freshly ground
Preheat oven to 350 degrees F (175 degrees C).
Brush tortillas with vegetable oil on both sides.
Season one side of tortillas with salt, pepper, and cumin.
Place tortillas on a baking sheet.
Bake until lightly golden brown, about 10 minutes.
Let tortillas cool slightly.
Cut tortillas into eighths or break into chip-size pieces.
Grill the corn until slightly charred.
Remove the corn kernels from the cob.
In a bowl, combine avocados, grilled corn kernels, jalapeno, red onion, cilantro, lime juice, and creme fraiche.
Mix well.
Season with salt and pepper to taste.
Serve guacamole with the cumin scented tortilla chips.
Expert advice for the best results
For a smokier flavor, grill the jalapeno along with the corn.
Add a pinch of cayenne pepper for extra heat.
Adjust the amount of lime juice to your taste.
Use a food processor to make the tortilla chips.
Everything you need to know before you start
15 minutes
The tortilla chips can be made ahead of time.
Serve the guacamole in a bowl surrounded by the tortilla chips. Garnish with extra cilantro.
Serve as an appetizer or snack.
Serve with grilled meats or vegetables.
Pairs well with the Southwestern flavors.
Classic pairing for Mexican-inspired dishes.
Discover the story behind this recipe
Guacamole is a staple of Mexican cuisine.
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