Guacamole with Roasted Corn

4 large ears of corn shucked

Cooking Spray

Salt/Pepper

6 Ripe Avocados (smaller in size)

1/3 cup finely chopped red onion (mine will never have this)

2 garlic clove, minced (can't have too much garlic right?)

2 jalapeno pepper, seeded and minced

Garlic salt, to taste

Ground cumin, to taste

1/2 c chopped cilantro

Juice of 1 lime

3T Cotija cheese, optional

4 ears of corn, seasoned with butter, salt/pepper, grilled, then cut from the cob.

Elotes - mix together

1/3 c sour cream

1/4 c mayo

1/2 t chili powder

1/2 c grated cotija

Heat a grill pan on medium-high heat and spray the corn with cooking spray. Add the corn to the grill pan and use tongs to rotate the corn every few minutes until tender and charred on all sides, about 7-10 minutes.

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Cut the avocados in half lengthwise. Remove the pit, scoop out the avocado flesh with a spoon and place them in a bowl. Mash with a fork until you reach your desired consistency
Add the cilantro, red onion, garlic, jalapeño and lime juice and season with garlic salt and cumin. Stir carefully to combine.
Mix the grilled corn with the Elotes. Sitr into the avocado mixute. Serve immediately with tortilla chips.
Trying to replicate a recipe from Maiz Tacos in Dubia.

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