Who doesn't like Mexican food? The addition of smoke onto this wonderful summer corn, adds the perfect south of the border flavor to this interesting recipe.
Prep Time: 30 Minutes
Yields: 4 Servings
2 ears Silver Queen corn, shucked
2 ripe avocado, halved lengthwise and seeded
1 bag blue corn chips
2 tbsps olive oil
1 tbsp lime juice
½ jalapeño pepper, seeded and minced
¼ cup minced red onion
2 tsps chopped cilantro
salt and black pepper to taste
granulated garlic to taste
To clean corn, peel back and remove the husk and silk. Heat a large skillet over high heat. Rub corn with oil and place corn directly in skillet. Cook approximately 8 minutes, turning every 2–3 minutes with tongs until corn has char on all sides. Remove from heat and allow to cool completely. Once cooled, remove kernels from the cob by turning the cob upside down in a large bowl and running a sharp knife down each side. In a separate bowl, scoop flesh of avocado and mash with a fork, discarding shells. Immediately toss avocado with lime juice to prevent avocado from turning brown. Add corn, jalapeño, red onion and cilantro to the bowl and mix, continuing to mash avocado while mixing. Season to taste with salt, black pepper and granulated garlic. Serve with blue corn chips.
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