Recipe courtesy of Bobby Flay

Charred Corn Guacamole

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 4 servings
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  1. Grill the corn: Remove the silks; fold back the husks and tie them in place, then soak the corn in salted water for 10 minutes. Grill until tender, then remove the husks, brush the kernels with oil and grill until charred.
  2. Mash 3 ripe avocados slightly with a fork. Add the kernels from 4 ears of grilled corn, 2 diced seeded serrano chiles, 1 diced red onion, the juice of 1 lime, 2 tablespoons canola oil, 1/4 cup chopped cilantro and salt and pepper to taste; gently stir to combine.
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