Preheat your griddle top to medium high and your air fryer to low.
While your griddle is preheating let's prep our ingredients to on the griddle top. Slice your avocado in half from north to south. Your knife will stop at the seed inside and just route your knife to slice around, and pull a part revealing the seed. Remove the seed, leaving the skin on and to place down on the griddle. Before you set each avocados down to toast add a light drizzle of olive oil and place down to toast. This won’t take long before you see a light brown toast on the avocado. Grab two limes, cut them in half and set in the same oil you have the avocado in to toast. While that’s going on you can grab one ear of corn and over the griddle top slice off your fresh corn leaving on the griddle to roast/toast. Drizzle a little olive oil over the corn, season with kosher salt and coarse black pepper one toss to coat evenly. To get the color you want you do not need to toss the corn until one side is toasted. So make sure that you don’t have a pile of corn, you want to have all corn touching the griddle top.
While the your ingredients are on the griddle you can dice or mince up your red onion into your preferred size bite. I personally prefer small bites. Slice and chop your tomato and jalapeño to roughly the same size bites. As well as rough chopping your cilantro.
You have a moment here where you can open your bag of tortilla chips and warm them up in your air fryer. This isn’t necessary but WOW it’s a great little touch.
By this time your avocado, limes and corn should be done. Remove those from the griddle, scoop out your avocado into a mixing bowl and mash up. I like to leave my avocado with small chunks, but you can mash it to the consistency you desire. Make sure you do this before adding your other ingredients. Once smashed add your tomato, jalapeño, red onion, Roasted corn (LEAVING SOME ASIDE FOR GARNISH), a desired amount of cilantro, squeeze two halves of your lime juice , 1 tsp of garlic powder, two hefty pinches of kosher salt, and one pinch of coarse black pepper and mix gently. Once incorporated taste to make sure you added enough salt. If needed add more. It’s always best to add as you go.
Now to make our special tequila lime drizzle. In a bowl add two table spoons of sour cream, the juice of one lime, a little drizzle of tequila, salt, pepper, and a tsp of Blackstone Tequila Lime Seasoning. I like to add mine to a small squeeze bottle to apply.
To plate add your guacamole to a bowl, on top add some broken up quest fresco, a little more of your roasted corn, a little cilantro, a drizzle of your tequila lime sauce and post dust with your Tequila Lime Seasoning. Place the bowl on a large platter, remove the warmed up chips from the air fryer and place around the bowl on the place, season the chips with your Blackstone Tequila Lime Seasoning and enjoy!