Ingredients
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2 medium ears corn, husks removed
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3 large ripe avocados
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Canola oil, for brushing
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3 tbsp lime juice
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1/2 tsp smoked paprika
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2 plum tomatoes, finely chopped
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1 jalapeno, finely chopped
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1/4 cup chopped red onion
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1/4 cup chopped cilantro, plus more for garnish
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1/4 cup crumbled Cotija cheese or grated Parmesan
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Tortilla or corn chips, to serve
Steps
1
Preheat grill to medium-high. Grill the corn 7–10 min., turning occasionally, until kernels are charred in spots. Halve the avocados and remove pits. Lightly brush flesh with the canola oil and place cut-side-down on grill for 1–2 min., until softened.
2
Remove avocados and corn from grill. Once cool enough to handle, slice kernels off the cobs (about 2 cups). Scoop avocado flesh into a medium bowl. To bowl, add the lime juice and paprika. Season with salt and pepper. Mash with a fork until smooth.
3
To bowl, stir in corn, tomatoes, jalapeño, onion, and cilantro. Garnish with the cheese to serve. Serve with the chips.
