Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack)

• 6 white corn tortillas
• 1/4 cup vegetable oil
• Salt and freshly ground black pepper
• 2 tablespoons ground cumin
• 3 avocados, peeled, seeded and coarsely chopped
• 2 ears corn, grilled and kernels removed
• 1 jalapeno, finely chopped
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1/4 cup fresh lime juice
• 2 tablespoons creme fraiche
• Salt and freshly ground black pepper

1. For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin.
2. Place on a baking sheet and bake until lightly golden brown, about 10 minutes.
3. When cool enough to handle, cut into eighths or break into chip-size pieces.
4. For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well.
5. Season with salt and pepper.
6. Serve with the cumin scented tortilla chips.

white corn tortillas, vegetable oil, salt, ground cumin, avocados, corn, red onion, fresh cilantro, lime juice, creme fraiche, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/roasted-corn-guacamole-with-cumin-scented-tortilla-chips-southwest-snack-recipe.html (may not work)