Because spring is here and that means it's time to get the grill out. Original recipe can be found at
  1. Fire up your grill to high heat. Husk 2 ears of corn and place directly on the grill until the kernels start to char. Turn until both ears of corn are cooked with a little bit of darkened char all the way around.
  2. While the corn is grilling, split 3 avocados lengthwise and discard the pit. Brush the inside of the avocado with oil. Place flat side down on grill for 2-3 minutes until marks form on avocados. Rotate 90° on grill and let sit 2 more minutes. You should have awesome crisscross marks on avocados.
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  3. Remove corn & avocados from grill and let cool. While they cool chop 1-2 Serrano peppers (or more if you like it spicy!) and place in a medium bowl. Chop the white & light green part of 3 green garlic stalk if you can find it. If not, see note below.
    Green garlic or spring garlic is early growth garlic. It kind of looks like green onions on steroids and has a lovely sweet mild garlic flavor without any of the harshness of regular mature garlic. You can find it seasonally at farmers markets or at upscale grocery stores like Whole Foods. Otherwise just use 1 minced garlic clove (or forced through a press) and 3 green onions in its place.
  4. Once the corn and avocados are cool enough to handle scoop out the avocados and add it to the bowl. Add 1 tsp cumin, 1/2 teaspoon kosher salt, 1/2 tsp ground pepper, zest from 1 lime & 3 Tbsp of chopped cilantro (if you like cilantro).
    I'm a huge fan of cilantro but it's a TOTAL polarizing herb. Do what you want but know that I will secretly judge you if you omit the cilantro.
  5. Mash and stir the avocados with a potato masher. Then cut off the kernels from the corn and add them, along with the juice of the lime. Stir to incorporate. Adjust salt and pepper seasons to taste.
  6. Serve with chips!
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