Cumin and Charred Corn Guacamole

1. 1

   Brush the cleaned ear of corn with olive oil and sprinkle with salt.

2. 2

   Place onto a heated BBQ grill and let sit for a 3 minutes or so on each side until slightly blackened.

3. 3

   Remove from grill and let cool.

4. 4

   Once cool, cut the kernels off of the ear and set the kernels aside.

5. 5

   Combine the avocado flesh, lemon juice, red pepper flakes, cumin, salt and pepper into a large bowl and mash together with a fork.

6. 6

   Add the charred corn and combine.

7. 7

   Serve with freshly made tortilla chips

* Per serving · 4 servings · Values may vary.

No additional tips available.