Charred Corn Guacamole With Tortilla Cups

Charred Corn Guacamole With Tortilla Cups Ingredients

1/2 C. Fresh corn kernels, 1 ear or thawed froz. corn	2 small Tomatoes, seeded finely chopped
2 tsp. Olive oil	2 Tbl. Red and/or green onion finely chopped
2 tsp. Lemon Juice	1 fresh Jalapeno pepper, seeded finely chopped
1/4 tsp. Ground cumin	2 Tbl. fre Cilantro or flat Lf. parsley snipped
1/8 tsp. Salt	1/4 tsp. Kosher or sea salt or 1/8 tsp. salt
2 small, r Avacados, peeled halved and seeded	few drops Bottled hot pepper sauce
2 Tbl. Lime or lemon juice	Tortilla chip cups or tortilla chips

Instructions for Charred Corn Guacamole With Tortilla Cups

Start to finish: 30 minutes.
In a small bowl, combine corn, olive oil, lemon juice, cumin, and salt. In a shallow baking pan, spread corn mixture. Broil corn mixture 4 to 6 inches from heat for 5 minutes or until lightly charred and tender. Set aside.
Place 1 of the avacados in a medium bowl. Using a fork, mash avacado with the lime juice (mixture will be lumpy). Chop the remaining avacado. Stir chopped avacado, corn mixture, tomatoes, onion, jalapeno, cilantro, salt, and hot pepper sauce into the mashed avacado until combined. If you like, cover and chill for up to 4 hours.
To serve, spoon guacamole into a serving dish. Serve with tortilla chips. Makes about 2 Cups.
Make ahead directions: prepare as above, except don't stir in the tomatoes. Cover; store in the refrigerator for up to 24 hours. Stir in the tomatoes before serving.
Note: because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chilies as much as possible. When working with chili peppers, wear plastic gloves.

Main Ingredient: AvocadoCuisine: Mexican

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