Charred Corn Guacamole

• 2 ears corn
• 2 tbsp vegetable oil
• 1 red onion, finely diced
• 1 juice of 1 lime
• 1/4 cup chopped cilantro leaves
• 1 salt to taste
• 1 pepper to taste
• 1 serrano chile, finely chopped
• 2 ripe avocados, peeled, pitted, and diced
• 1 blue, yellow, or white tortilla chips for dipping

1. Preheat the grill.
2. Remove the outer husk from the corn and loosen the silks without removing.
3. Dunk ears into water and then place them directly onto a hot grill for 15 minutes, turning occasionally.
4. Remove from grill.
5. Remove remaining husks and silks and cut the kernels off the cob.
6. In a bowl, combine corn, oil, avocados, serrano chile, onion, lime juice, and cilantro.
7. Season with salt and pepper to taste and serve with tortilla chips.
8. *Dunk the corn in water before putting it on the grill to make sure that the husk and silks don't burn while the corn steams.
9. *
10. **The corn is done when you start to see the outline of the kernels showing through the husk.
11. **
12. ***This recipe brought to you courtesy of Iron Chef Bobby Flay of Food Network.
13. ***

corn, vegetable oil, red onion, lime, cilantro, salt, pepper, serrano chile, avocados, dipping

Taken from cookpad.com/us/recipes/369069-charred-corn-guacamole (may not work)