- 2 ears of corn
- 3 avocados, halved and pitted
- 1/2 jalapeno, diced
- 1 vine-ripe tomato, diced
- Juice from 2 limes
- Chips, for serving
- Place the ears of corn on the grates of your gas range. Alternatively, you could do this on a grill. Char the corn on all sides, rotating it with a pair of tongs every few minutes. Set aside and allow to cool to room temperature. Then using a knife, slice the kernels off the cob.
- To a bowl, add the avocados and smash, using a fork, until pureed. Fold in the reserved blistered corn kernels, jalapeño, tomato, lime juice and a few pinches of salt. Give it a taste and adjust the salt according to taste. Serve with chips.