Charred Corn Guacamole with Chips

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

2 ears corn
2 Tbsp. vegetable oil
salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, stemmed and finely chopped
1 red onion finely diced
juice of 1 lime
1/4 cup chopped cilantro leaves
salt and freshly ground pepper

Blue, yellow and white corn chips, as accompaniment

Instructions:

Remove the outer husks from the corn and loosen the silks without removing. Dunk the corn into some water and place directly onto a hot grill for 15 minutes. Remove from the grill and take off the remaining husks and silks. Cut the kernels off of the cob.

Combine all the ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.

Recipe by Bobby Flay.