Best 5 Roasted Corn Guacamole With Cumin Scented Tortilla Chips Southwest Snack Recipes
Indulge in the vibrant flavors of a southwestern snack that combines the best of both worlds – roasted corn guacamole and cumin-scented tortilla chips. Embark on a culinary journey filled with the smoky sweetness of roasted corn, perfectly balanced by the creamy richness of avocado in our guacamole recipe. Learn the secrets to achieving the ultimate guacamole texture, with just the right mix of spices and herbs to bring out its natural flavors. Our cumin-scented tortilla chips add an irresistible crunch factor, each bite infused with the aromatic warmth of cumin. Prepare to tantalize your taste buds with this delectable duo, perfect for parties, gatherings, or a delightful snack on any occasion.
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SWEET POTATO AND BEET CHIPS WITH GARLIC ROSEMARY SALT
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Special Equipment: V-slicer or mandoline, deep-fry thermometer
- Wash the vegetables and dry very well. Set aside.
- In a small bowl combine the garlic, rosemary and salt. Set aside.
- Warm the oil in a large pot over high heat to 350 degrees F.
- Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.
- When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.
- Transfer to a serving plate.
- Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.
GUACAMOLE WITH CUMIN-DUSTED TORTILLA CHIPS
Provided by Bobby Flay
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
- Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.
GUACAMOLE WITH CORN
This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Ana Maria Gonzalez
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g
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.
SOUTH OF THE BORDER GUACAMOLE
Provided by Food Network
Time 5m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- 1.Chop avocados coarsely and mash until smooth. Serve with Mission® Tortilla Strips. 2.Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir. 3.Cover tightly with plastic wrap until ready to serve.
Tips:
- Choose the right corn: Fresh corn on the cob is best for this recipe. Look for ears with plump, bright green kernels.
- Roast the corn: Roasting the corn brings out its natural sweetness and flavor. You can roast the corn in the oven, on the grill, or in a cast iron skillet.
- Make the guacamole ahead of time: Guacamole can be made up to 24 hours in advance. This makes it a great option for parties or potlucks.
- Use fresh herbs: Fresh herbs, such as cilantro and cumin, add a lot of flavor to this recipe. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Serve immediately: This dish is best served immediately after it is made. The tortilla chips will get soggy if they sit for too long.
Conclusion:
This roasted corn guacamole with cumin-scented tortilla chips is a delicious and easy-to-make snack or appetizer. It is perfect for parties, potlucks, or a quick and easy meal. The roasted corn adds a smoky, sweet flavor to the guacamole, and the cumin-scented tortilla chips add a touch of spice. This dish is sure to be a hit with everyone who tries it.
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