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1
Heat the grill to high.
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2
Remove the husks from the grilled corn and discard.
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3
Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper.
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4
Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes.
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5
Remove the kernels from the ears.
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6
Place the avocado in a medium bowl and mash slightly with a fork.
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7
Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine.
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8
Serve with fried corn chips or warm flour tortillas.
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9
Heat the grill to medium.
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10
Pull the outer husks down the ear to the base.
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11
Strip away the silk from each ear of corn by hand.
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12
Fold husks back into place and tie the ends together with kitchen string.
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13
Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
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14
Remove corn from water and shake off excess.
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15
Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
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16
Remove the husks and eat on the cob or remove the kernels.
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17
How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers.
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18
Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob.
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19
Run dull edge of knife down the cob to release any remaining corn and liquid.
