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A little sweet and a little smoky!
Servings - 6 servings
- 2 corn on the cobs
- Canola oil
- 3 avocados
- 1 tsp lime juice
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- Salt and pepper
- Cotija cheese, or other mild soft cheese (goat cheese or feta cheese)
- Dusting of chili powder
- Corn tortilla chips
Shuck the corn. Heat the oil in a skillet and char the corn cobs over high heat, rotating every minute. Char as many of the kernels as possible. This happens quickly over high heat, so pay close attention and turn often. Remove from skillet and slice off the charred kernels with sharp knife.
Open, deseed and mash the avocado in small bowl. Add lime juice, crushed garlic clove and ground cumin to taste. Season with salt and pepper.
Top with the charred corn kernels, cotija cheese and dusting of chili powder. Serve with tortilla chips.