fire-roasted corn, tomato, and avocado dip

There is nothing better on a warm summer night than a cold beer, some chips and dip. There are so many ways to make salsa and guacamole. This dip is a marriage of the two, with the addition of fire-roasted corn. It is a hearty dip with large chunks of fresh avocado, tomato, and corn, and could be served as a salad or as an entree with grilled chicken or steak. 


  • Corn ears (4 whole ears, with husks and silk removed)

  • Baby tomatoes (2 cups, tomatoes cut in half)

  • Red onion (1/3 cup, finely diced)

  • Avocado (2 whole, cut into bite-sized chunks)

  • Fresh cilantro (1/4 cup, roughly chopped)

  • Shredded Mexican cheese blend (1/3 cup)

  • Fresh garlic (1 tablespoon, finely minced)

  • Hot sauce (1 teaspoon; Smoked Chipotle Cholula recommended)

  • Fresh lime juice (2 teaspoons)

  • Olive oil (1 tablespoon)

  • Salt (1 teaspoon)


  1. Pre-heat your outdoor grill, or heat a cast iron grill pan on the stove.

  2. Once the husks and silk have been removed from the ears of corn, cook over high heat for 10 minutes, or until tender and kernels start to char. Be sure to turn regularly during cooking.

  3. Let corn ears cool and then shave the kernels off the cobs with a sharp chef's knife.

  4. In a large mixing bowl, mix the corn, tomatoes, onion, avocado, cilantro, and cheese.

  5. In a separate small bowl, mix the garlic, hot sauce, lime juice, olive oil, and salt. Add dressing to the large bowl and blend all ingredients. Taste for proper seasoning.

  6. Serve in a large bowl with tortilla chips.