Charred Corn and Corn Chips (Grilled)

By ctaubenheim

I think it would be even better if added one more chili or maybe even a jalapeno

Ingredients

• 4 ears grilled corn (see Grilled Corn recipe)
• 4 Tbsp canola oil
• kosher salt and freshly ground black pepper
• 3 ripe Hass avocados, peeled, pitted and diced
• 1 serrano chile, finely diced
• 1 small red onion, finely diced
• juice of 1 lime
• 1/4 cup chopped fresh cilantro leaves
• blue, yellow and white corn chips, for serving

Preparation

Step 1

Heat grill to high. Brush the ears of grilled corn with 2 Tbsp of the oil and season with salt and pepper. Grill the ears until they are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the cobs (see Grilled Corn recipe). Place the avocados in a medium bowl and mash slightly with a fork. Add the corn kernels, serrano, onion, lime juice, cilantro, the remaining 2 Tbsp oil, and salt and pepper to taste and gently stir to combine. Serve with corn chips for dipping.