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To roast the corn:
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1.
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De-husk the corn and coat evenly with 2 tablespoons olive oil.
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Sprinkle with salt and pepper.
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2.
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Roast on the grill until lightly charred, turning occasionally until all sides are browned and kernels are caramelized.
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This can also be done by roasting at 350 degrees in the oven for approximately 30 minutes, but the smoky flavor isnt as pronounced.
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3.
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Let cool and then cut the corn off the cob.
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After stripping the kernels from the cob, draw the back of your knife down the cobs to milk the remaining sweet corn juices from the roasted cobs.
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To prepare the salsa:
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1.
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Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat.
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Add the onions and roast until lightly caramelized, 10 to 15 minutes.
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2.
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Add the diced bell pepper.
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Cook until the skins of the bell pepper begin to soften, 5 to 8 minutes.
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3.
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Add the minced garlic and roasted corn kernels.
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Cook for an additional 8 to 10 minutes to combine flavors.
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4.
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Remove from heat and add the finely minced serranos (keep the seeds!
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), the juice from one to two limes (depending on yield and your personal taste), and half a bunch of minced cilantro.
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Salt and pepper well, to taste.
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5.
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(Optional) After the salsa has cooled gently, fold in three chopped avocados.
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You dont want to add this ingredient unless the mixture is well cooled!
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Also, if using this as an empanada filling, dont add the avocado.
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Serve with chips!
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Top your tacos!
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Eat it solo by the spoonful!
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Make empanadas with the leftovers!
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Its amazing good.
