Grilled Corn with Avocado and Cotija Cheese

One of my favorite parts of summer is fresh corn. Nothing compares to the sweet flavor and crisp texture. This recipe is super easy, and can be used in a lot of ways. I made it as a side dish along with some grilled shrimp and chicken, and took it down to the beach for a picnic. It can also be used inside tacos, or as a dip for tortilla chips.

Ingredients:

2 ears fresh corn
2 avocados
1/3 cup crumbled cotija cheese
1/4 cup chopped cilantro
1 serrano pepper
1 lime

1. Peel down the husks of the corn leaving them attached, and remove the silk off the cob. Put the husks back up around the corn cobs. Place the cobs in a bowl of water so that they are fully submerged. Let soak for 30 minutes. (This prevents them from lighting on fire on the grill)

2. Light a charcoal grill, or light a gas grill to medium high heat. Once your grill is ready and the corn is done soaking, place the corn directly onto the grill. Turn occasionally with tongs, cooking for 20 minutes. The corn will roast inside the husks, and should have char-marks on some of the kernels.

3. Meanwhile, place the serrano pepper directly on the grill as well. Cook until the pepper is blistered and blackened, about 10 minutes. Remove the corn and pepper from the grill, and set aside to cool.

4. Cut the kernels off the cob and place in a large bowl. Peel the skin off the pepper, and finely mince, then add to the bowl with the corn.

5. Dice the avocado and add to the corn mixture. Mix in the cheese, cilantro, and juice of 1 lime. Taste and add salt and pepper as needed. That's it! Enjoy!