Grilled corn, onion, and chiles level up your favorite dip.
Thecornand onions in this dip get sweeter when grilled and add both a lovely color and charred flavor.
Crumbled queso fresco on top offers a pretty pop of white against all the colorful veggies.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
It also brings additional texture to thischunky guac, and a welcomed salty bite.
Toss together corn, onion, jalapenos, and oil on a baking sheet.
Remove from grill, and let cool 10 minutes.
Cut kernels from grilled corn, place in a medium bowl, and discard cobs.
Stir in cilantro and remaining 2 tablespoons lime juice and 1 teaspoon salt.
Stir 1 cup grilled-corn mixture into avocado mixture.
Transfer guacamole to a bowl.
Top with remaining grilled-corn mixture, and sprinkle evenly with crumbled queso fresco.
Garnish dip with additional cilantro; serve with chips.
