Grilled Corn and Cotija Guacamole

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 4

INGREDIENTS
1 ear of corn, husk removed
3-4 ripe avocados, halved and pitted
1 tomato, diced
1 jalapeno, seeded and diced
½ onion, diced
Juice of one lime (adjust according to taste, may need additional lime juice)
1 tablespoon cayenne pepper (adjust according to taste)
Salt and pepper to taste
⅓ cup cotija cheese
⅓ cup fresh cilantro, chopped

DIRECTIONS
Preheat an indoor grill pan to high heat, place the corn on to the grill and cook for 10 minutes, occasionally rolling it around to get a little char/color to all sides. (You can obviously use an outdoor grill to cook the corn as well) Remove from heat and let cool for a couple of minutes. With a knife, carefully slice the kernels off the ear into a bowl and set aside.
While the corn is grilling, scoop the avocados out into a large bowl. Mash with a spoon until desired consistency (I like to mine to be a little chunky). Add diced tomato, diced jalapeno, onion and charred corn kernels (when they are done).
Mix well. Add lime juice, cayenne pepper, salt and pepper and stir, adding more or less of each ingredient according to taste preference. Stir in cotija cheese and fresh cilantro.

From thesecretingredientis.com