Charred Corn Guacamole

1. 1

   Heat a grill to medium.

2. 2

   Pull down the husks of the corn and remove the silk from each ear.

3. 3

   Fold the husks back into place and tie the ends together with kitchen string.

4. 4

   Soak in a large bowl of cold water with 1tablespoon salt, 10 minutes.

5. 5

   Remove the corn from the water and shake off the excess.

6. 6

   Place on the grill, close the cover and grill, turning, until the kernels are tender, about 12 minutes.

7. 7

   Remove from the grill and let cool slightly, then remove the husks; brush the corn with 2 tablespoons canola oil and season with salt and pepper.

8. 8

   Increase the grill heat to high; return the corn to the grill and cook, turning, until charred, about 5 minutes.

9. 9

   Let cool slightly, then cut off the kernels: Stand the corn upright on its stem end and cut down the side of the cob with a sharp paring knife.

10. 10

    Place the avocados in a medium bowl and mash slightly with a fork.

11. 11

    Add the corn kernels, serrano chiles, red onion, lime juice, the remaining 2 tablespoons canola oil, the cilantro, and salt and pepper to taste; gently stir to combine.

12. 12

    To keep guacamole from browning, press plastic wrap directly onto the surface and refrigerate until serving.

13. 13

    Photograph by Ryan Liebe

* Per serving · 4 servings · Values may vary.