• 3 ripe avocados
  • Juice of 1 lime
  • 3 tbsp minced red onion
  • 2 garlic cloves
  • 2 tbsp olive oil
  • ½ jalapeno, deveined and seeded, small dice
  • 1 large beefsteak tomato, seeded and small diced
  • 1 poblano pepper
  • 2 ears of corn
  • 1 tbsp canola oil
  • ½ bunch cilantro, chopped
  • Few whole cilantro leaves, for garnish
  • 2 tbsp cotija cheese
  • Kosher salt, to taste


  1. Puree the garlic and olive oil in either a mortar and pestle or small food processor, reserve.
  2. Remove kernels from cob. Preheat a large sauté pan over high heat. Add canola oil and corn in a single layer. Allow corn to char without moving the pan. Once corn has caramelized on one side, stir and shake pan to caramelize evenly. Whole cooking time here is about 4-5 minutes. Once cooked, cool and reserve.
  3. Over open flame, char all sides of poblano pepper. Once completely blackened, place in a bowl and cover tightly with plastic wrap, allowing the pepper to steam for 10 minutes. Scrape the skin from the pepper. Deseed and cut into a small dice.
  4. Half, seed and scoop flesh from avocados into a large bowl. Add garlic puree and lime juice. Mash slightly, still leaving it chunky. Fold in onion, jalapeno, tomato, roasted poblano pepper, half the charred corn, and cilantro. Season with salt to taste and garnish with remaining corn, cotija cheese and whole cilantro leaves.
  5. Serve with good quality tortilla chips or vegetable crudités.