Best 2 Roasted Corn Guacamole With Cumin Scented Tortilla Chips Southwest Snack Recipes
**Roasted Corn Guacamole with Cumin-Scented Tortilla Chips: A Southwest Snack Adventure**
Prepare to embark on a culinary journey to the vibrant flavors of the Southwest with our delectable Roasted Corn Guacamole and Cumin-Scented Tortilla Chips. This Southwest snack sensation combines the creamy richness of guacamole with the smoky sweetness of roasted corn, creating a dip that is both addictive and satisfying. Perfectly complementing the guacamole are our homemade tortilla chips, infused with the earthy aroma of cumin and a hint of chili powder. These crispy chips provide the perfect vessel for scooping up the creamy guacamole, creating a harmonious balance of textures and flavors. As you savor each bite, you'll be transported to the vibrant streets of a Southwestern town, where the air is filled with the tantalizing scents of grilled meats and fresh produce. So, gather your ingredients, fire up your oven, and let's embark on this culinary adventure together!
ROASTED CORN GUACAMOLE
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.
CHARRED CORN GUACAMOLE WITH CORN CHIPS
Steps:
- Heat the grill to high.
- Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
- Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
- How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
Tips for Making Roasted Corn Guacamole with Cumin-Scented Tortilla Chips:
- When roasting the corn, make sure to keep an eye on it to prevent burning. The kernels should be slightly charred and blistered. - For the guacamole, use ripe avocados that are soft to the touch. This will ensure a smooth and creamy texture. - If you don't have cumin, you can substitute another spice, such as chili powder or paprika. - When making the tortilla chips, be sure to use thin tortillas. This will help them crisp up nicely in the oven. - Serve the roasted corn guacamole with your favorite toppings, such as salsa, sour cream, or chopped cilantro.Conclusion:
Roasted corn guacamole is a delicious and easy-to-make snack or appetizer. It's perfect for parties, potlucks, or simply enjoying at home. The cumin-scented tortilla chips add a unique and flavorful twist to this classic dish. So next time you're looking for a tasty and satisfying snack, give this recipe a try. You won't be disappointed!
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