Cook With Zona
• 1 teaspoon Chile Lime Seasoning • Flaky salt and pepper to taste Chips • Vegetable oil or avocado oil • 6 small corn tortillas • 1 teaspoon Chile Lime Seasoning • 1 teaspoon Flaky sea salt Instructions 1. Make the Chips: Cut tortillas into triangles (about 6 per tortilla). In a heavy-bottomed skillet, heat ½ inch of vegetable oil over high heat until shimmering. Fry the tortilla triangles in batches for about 1 minute per side until golden and crisp. 2. In a small bowl, mix the Chili Lime seasoning with the flaky salt. Transfer chips to a paper towel-lined plate and immediately sprinkle with the seasoning mix. Let cool. 3. Char the Corn: Brush corn with olive oil, season with salt and a pinch of Chili Lime. Grill over medium-high heat for 3 minutes per side until lightly charred. Let cool slightly, then cut kernels off the cob. 4. Make the Guacamole: In a large bowl, combine avocados, lemon juice, lime juice, jalapeño, Chili Lime, salt, and pepper. Mash to your desired consistency. Fold in the charred corn. 5. Serve immediately with chips.
Charred Corn Guacamole This 4th of July try this souped up version of a classic side, you don’t have to make your own chips but you’ll be glad you did!
Ingredients Guacamole
• 3 ripe avocados • 1 lemon juiced • 1 lime juices • 2 teaspoons chopped jalapeño • 2 ears corn husks and silks removed • 1 teaspoon olive oil
Want to see previous recipes by Zona? Scan the QR code to see all past recipes on our website!
8 Estrella Publishing - Viva magazine
July 2026
Made with FlippingBook Digital Proposal Creator