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Guacamole and corn salad with nachos
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 617
  • Fat about 41g
  • Carbohydrates about 47g
  • Protein about 10g
This is needed
This is needed for 4 people
  • 4 corn cobs, leaves and fibres removed from the corn cobs
  • salted water, boiling
  • 1 organic lime, grated zest and the juice
  • 3 tbsp olive oil
  • 1 tsp liquid honey
  • 0.25 tsp salt
  • a little pepper
  • 1 bunch basil, finely chopped
  • 4 ripe avocados
  • 0.5 tbsp olive oil
  • 1 organic lime, the whole juice
  • 1 tsp cumin, roasted
  • salt and pepper to taste
To serve
  • 150 g tortilla chips
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And that's how it's done
And that's how it's done
Cook the corn cobs in boiling salted water for approx. 15 mins. Remove the corn kernels from the cobs using a sharp knife.
In a bowl, mix the lime zest and juice with all the other ingredients up to and including the pepper. Add the corn and basil, mix.
Mash the avocado with a fork, mix in the lime juice and oil, season.
To serve
Plate up the guacamole and corn salad, serve with tortilla chips.