2 ears corn, husked

1 firm but ripe avocado, peeled and diced

2 tablespoons (30 ml) lime juice

1/4 cup (60 ml) fresh cilantro, coarsely chopped

1 green onion, finely chopped

½ jalapeño pepper, seeded and finely chopped

Salt and pepper

Preheat the grill, setting burners to high. Oil the grate.

In a pot of boiling water, cook corn for about 2 minutes. Remove from water, drain and pat dry.

Grill corn for 3 to 4 minutes or until golden brown, using tongs to roll it around. Let cool on a work surface. With a knife, remove kernels. Set aside.

In a bowl, combine avocado and lime juice. Add corn kernels and remaining ingredients. Season with salt and pepper. Serve with corn chips.

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