Grilled Corn Guacamole
By Chef Tom Fraker

2 ears Corn on the Cob husks and silks removed
3 ripe Avocados peeled and seeded
4 Organic Roma Tomatoes diced
1 Jalapeno Chile minced
1 Shallot minced
2 cloves Peeled Garlic minced
3 Key Limes juiced
1/2 jar Salsa
1/4 cup Cilantro chopped
Pepper to taste

Heat the grill until hot. Grill the corn until golden brown.

When able to handle it, cut the kernels from the cob.

In a bowl, mash the avocados and mix in the tomatoes and the next 5 ingredients.

Mix in the cilantro and season with salt and pepper.

Serve with chips.

For a colorful presentation, serve with different colored tortilla chips.