Guacamole with roasted corn and corn chips

Ingredients:

Guacamole

• 4 ears of grilled corn, recipe below
• 4 tbsp. l. rapeseed oil (canola)
• 3 ripe avocados, peeled and diced
• 1 serrano pepper, finely diced
• 1 small red onion, finely diced
• Juice of 1 lime
• 1/4 cup chopped cilantro leaves
• Blue, yellow, and white corn chips, on the side

Perfect grilled corn

• 4 ears of corn

Preparation:

1. Heat grill to high heat.
2. Remove the husks from the roasted corn and discard. Brush the corn cobs with 2 tablespoons of canola oil and season with salt and pepper. Grill the cobs until golden brown on all sides, about 5 minutes. Cut the kernels off the cobs.
3. Place the avocado in a medium bowl and lightly mash with a fork. Add the corn, serrano pepper, onion, lime juice, remaining 2 tablespoons oil, cilantro, salt, and black pepper and toss gently to evenly distribute the ingredients.
4. Serve the dip with corn chips or warm wheat tortillas.
   
   

   Perfect grilled corn

   
   Bend the corn husks back. Remove the hairs from each ear. Reinsert the ears into the husks and tie with kitchen twine. Place the ears in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
   
   Preheat grill to medium-high heat.
   
   Remove the corn from the water and shake it dry. Place the cobs on the grill, close the grill, and grill for 15-20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a knife. Remove the husks and eat the corn straight from the cob, or cut off the kernels.

5. How to cut corn kernels from the cob

   
   To cut kernels from cobs of raw or cooked corn, stand the cob upright on its wide end in a large saucepan, holding the tip with your fingers. Use a sharp knife to cut the kernels off the cob without cutting it. Run the blunt side of the knife across the cob to squeeze out any remaining corn and liquid.