GRILLED CORN AND COTIJA GUACAMOLE

1 ear of corn, shucked 3 ripe avocados, pitted and diced 1 T. lime juice

A t. sherry or cider vinegar 1 t. olive oil D t. kosher salt J t. black pepper Pinch ground cumin 1 fresno chili, minced 1 plum tomato, cut into small dice 2 T. minced cilantro

D c. crumbled cotija cheese

Grill the corn on a grill or griddle, set over mediumhigh heat, until one-quarter of the kernels are slightly darkened. Remove the ear from the heat and set aside. Once the corn is cool enough to handle, strip the kernels from the cob with a knife.

Place half of the diced avocado in a medium bowl with the lime juice, vinegar, olive oil, salt, black pepper and ground cumin. Mix well until smooth and creamy. Fold in the grilled corn kernels, the other half of the diced avocado and all remaining ingredients until thoroughly combined. Taste and correct the seasoning with salt, pepper and/or lime juice. Serve with tortilla or plantain chips.