a creamy avocado dip flavored with lime, jalapeño, and garlic, topped with a simple grilled corn salad, and served with tortilla chips
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
2 tbsp vegetable oil
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
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!