Avocado Dip with Grilled Corn Salad
a creamy avocado dip flavored with lime, jalapeño, and garlic, topped with a simple grilled corn salad, and served with tortilla chips
servings: 4-6
Ingredients
Scale
- 4 ears corn, in their husks
- 1 small shallot, very thinly sliced
- ¼ cup packed cilantro leaves
- ¼ cup packed basil leaves, torn
- 1 tbsp honey
- 3 limes
- 2 tbsp vegetable oil
- kosher salt
- 4 ripe avocados, peeled + pitted
- 2 garlic cloves, roughly chopped
- 1 small jalapeño, roughly chopped
- ¼ cup greek yogurt
- ¼ cup crumbled cotija cheese
- tortilla chips, for serving
Instructions
- Heat the grill over high heat. Once hot, place the corn in their husks over the flames. Cover the grill and cook for about 6 minutes until tender. Remove the corn and when cool enough to handle, remove the husks.
- Place the corn back over the flames just for a minute or two to develop a quick char on all sides. Transfer the corn to a cutting board and allow to cool. Cut the kernels off.
- Transfer the grilled corn kernels to a mixing bowl. Add the shallot, cilantro, basil, honey, juice of 1 lime, and vegetable oil. Mix well and season with salt to taste.
- Add the avocado, garlic, jalapeño, greek yogurt, juice of 2 limes, and a ½ tsp of kosher salt to the bowl of a food processor. Blend until smooth and creamy.
- Plate the avocado dip in a shallow bowl with the corn salad over top. Garnish with the cotija cheese. Serve with tortilla chips for dipping!