We love this charred corn avocado salsa dish because it breaks away from traditional guacamole, which can turn brown when sitting out for long periods of time. Instead, the focus is on sweet summer corn — something we just can’t get enough of in these hot summer months!
Charred Corn & Avocado Salsa
Makes: 4-6 servings
Total Time: 30 minutes
4 ears corn, husks removed
1⁄4 cup extra virgin olive oil
1⁄2 cup crumbled cotija
2 ripe avocados, pitted and diced juice of 1 lime
1 clove garlic, minced
1 jalapeno, seeded and minced 1 small red onion, diced
1⁄2 cup cilantro, roughly chopped
To char the corn, turn the flame of a gas burner on and place one ear of corn on the grate at a time. Turn occasionally using kitchen tongs, until the corn is lightly charred. Allow to cool. Alternatively, you can grill the corn until lightly charred.
In a medium bowl, combine the olive oil, cheese, diced avocado, lime juice, garlic, jalapeno, onion and cilantro.
Once the corn has cooled, remove kernels from the cob using a sharp knife.
Add charred corn to the bowl of other ingredients and toss to combine. Serve with chips and enjoy!