Feel free to call me a Guacaholic. I won’t be offended because it’s absolutely true. As summer is fast approaching, I am ready to fire up my BBQ and get my grill on and make this Charred Corn Guacamole on repeat.
Add the vegetable oil to a heavy bottom pan over high heat, about ½ inch deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
Meanwhile, combine the salt, and spices in a small bowl and set aside.
Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.
Brush the cleaned ear of corn with olive oil and sprinkle with salt. Place onto a heated indoor or outdoor grill and let sit for a 3 minutes or so on each side until slightly blackened. Remove from grill and let cool. Once cool, cut the kernels off and set aside.
Combine the avocados, lemon juice, lime juice, jalalpeño, cumin, salt and pepper into a large bowl and mash together with a fork. Add the charred corn and combine. Serve with freshly made tortilla chips.
Notes
I love making my own tortilla chips, but you can also use your favorite from the store or plop this on your favorite tacos.