Ingredients Checklist
- 3 avocados
- ¼ cup sour cream
- 3 tbsp lime juice
- ½ tsp sea salt
- 1 corn cob
- 2 streaky bacon rashers, roughly chopped
- ½ red onion, diced
- 1 jalapeño, thinly sliced
- Coriander leaves, to garnish
- Lime half, to serve
- 4 flour tortillas
- Olive oil spray
- 1 tbsp smoked paprika
- ½ tsp sea salt
Instructions
- Preheat oven to 180°C and line two oven trays with baking paper.
- Cut tortillas into bite sized pieces, place onto trays in a single layer, spray with oil and sprinkle with paprika and sea salt.
- Bake for 15 minutes or until golden and crisp.
- Spray corn cob with oil spray and cook in a hot frypan until charred on all sides. Allow to cool before slicing off kernels.
- Cook bacon in the fry pan until crisp. Place on paper towel to drain excess oil.
- Place avocado, sour cream, lime juice and salt in a blender and blend until smooth.
- Spread the avocado onto a serving plate, sprinkle over corn, bacon, red onion, jalapeño and coriander.
- Serve with tortilla chips and extra lime on the side.