Charred Corn Guacamole with Chips

2 ears corn

2 tbs. vegetable oil

2 ripe avocados, peeled, pitted and diced

1 serrano chile, finely chopped

1 red onion, fimely diced

Juice of 1 lime

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper 

Blue, yellow, and white tortilla chips

1. Preheat the grill.  Remove the outer husk from the corn andloosen the silks whithout removing.  Dunk ears into water and then place directly onto a hot grill for 15 to 20 minutes, turning occasionally.  Remove from grill.  remove remaining husks and silks and cut the 

kernels off of the cob.

2. In a bowl, combine corn, oil, avocado, serrano chile, onion, lime juice, and cilantro.

Season with salt and black pepper to taste and srve with tortilla chips.

Kitchen Tip - 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.  It's done when you start to see the outline

of the kernels showing through the husk