In the winter time I use canned corn but it is best made with charred corn on the grill. I cook it in the husk to retain the moisture and then char the outside quickly for some color. This is definitely one of my favorite summertime salads.
Charred Corn Guacamole
Source: Food Network
Yield: 4 servings
2 ears corn
4 tablespoons canola oil
Salt and freshly ground black pepper
3 ripe avocados, peeled, pitted and diced
1 serrano chile, finely diced
1 small red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
corn chips, as accompaniment
Heat the grill to high.
Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
Place the avocado in a medium bowl. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.