Cook With Zona
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
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.
• 1 lemon juiced • 1 lime juices • 2 teaspoons chopped jalapeño • 2 ears corn husks and silks removed • 1 teaspoon olive oil • 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
Want to see previous recipes by Zona? Scan the QR code to see all past recipes on our website!
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12 Estrella Publishing - The Front Porch magazine
July 2026
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