Reprinted from Absolutely Avocados by Gaby Dalkin. Copyright © 2013. Published by Houghton Mifflin Harcourt.
|2 ears of corn, husks and silks removed||1 teaspoon ground cumin|
|2 teaspoons extra-virgin olive oil||1/2 teaspoon red pepper flakes|
|3 Hass avocados||Coarse salt and freshly ground black pepper to taste|
|1/3 cup chopped scallions||Tortilla chips, for serving|
|1 tablespoon fresh lemon juice|
Prepare a gas, charcoal, or indoor grill.
Brush the cleaned ears of corn with the olive oil and transfer them directly to your grill. Let the corn start to blister for a few minutes on each side, rotating accordingly until all sides of the corn are slightly charred, about 10 minutes. Remove the corn from the grill and let cool.
Cut the kernels off the cobs by laying each cob flat on a cutting board and using a sharp knife to remove the kernels. Transfer the kernels to a large bowl. Set aside a handful to garnish the guacamole.
Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in the bowl.
Add the scallions, lemon juice, cumin, red pepper flakes, salt, and pepper. Mash with a fork until halfway smooth and creamy. Taste and add more salt and pepper if desired.
Serve immediately with tortilla chips.
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