Charred Corn Guacamole

Directions

1. 1
   Heat a grill to medium.
2. 2
   Pull down the husks of the corn and remove the silk from each ear.
3. 3
   Fold the husks back into place and tie the ends together with kitchen string.
4. 4
   Soak in a large bowl of cold water with 1tablespoon salt, 10 minutes.
5. 5
   Remove the corn from the water and shake off the excess.
6. 6
   Place on the grill, close the cover and grill, turning, until the kernels are tender, about 12 minutes.
7. 7
   Remove from the grill and let cool slightly, then remove the husks; brush the corn with 2 tablespoons canola oil and season with salt and pepper.
8. 8
   Increase the grill heat to high; return the corn to the grill and cook, turning, until charred, about 5 minutes.
9. 9
   Let cool slightly, then cut off the kernels: Stand the corn upright on its stem end and cut down the side of the cob with a sharp paring knife.
10. 10
    Place the avocados in a medium bowl and mash slightly with a fork.
11. 11
    Add the corn kernels, serrano chiles, red onion, lime juice, the remaining 2 tablespoons canola oil, the cilantro, and salt and pepper to taste; gently stir to combine.
12. 12
    To keep guacamole from browning, press plastic wrap directly onto the surface and refrigerate until serving.
13. 13
    Photograph by Ryan Liebe