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I found this Bobby Flay recipe on Food Network and tried making it with Ingrid at this year’s 4th of July BBQ – it was a hit!  This recipe is a keeper.  It’s not your typical mashed guacamole – more of a rough avocado salsa.  It would be delicious with fresh diced tomato added to it (seeds removed) – good idea Ingrid!  We doubled it and a group of 15 devoured it well before the party was over.  I’ve added some additional instructions below to clarify exactly how we did it.

2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped (ours was a green one)
1 red onion finely diced
1 lime, juiced
1/4 cup chopped fresh cilantro
Salt and freshly ground pepper
Tortilla chips, as accompaniment

Remove the outer husks and silks from the corn entirely.  Dunk each ear into salted water and place directly onto a hot grill for 15 minutes, rotating regularly until they have a nice dark brown char all over. Remove from grill and allow to cool for about 10 minutes or until cool enough to handle easily.  Using a sharp knife, cut the kernels off the cob, scraping some of the corn juices off the cob with the back edge of your knife.  I like doing this in a big bowl so that the corn kernels don’t fly all over the place.

Combine all ingredients in a bowl and season with salt and pepper. Serve with your favorite restaurant-style corn tortilla chips.

A note about less than ripe avocados:  our avocados were like rocks and tasted like raw potato.  So, we combined all other ingredients and refrigerated them overnight.  We then put the whole avocados in a brown paper back with a couple of limes and an overly ripe banana to see if that would soften them by the next day…it worked!  We were able to dice the slightly softened avocados easily and they tasted delicious.  In fact, having avocados that were ripe but still firm worked out perfectly for this style of guacamole.