Guacamole with grilled corn

Ingredients:

• 1 ear of corn, husked
• Vegetable oil to grease the corn
• 3/4 teaspoon ground chipotle pepper
• 1/4 tsp ground coriander
• 1 bunch of green onions, roots trimmed
• 2 plum tomatoes
• 3 ripe avocados
• 1/4 cup coarsely chopped fresh cilantro leaves
• 2 jalapeño peppers, finely chopped (remove seeds to reduce heat)
• Juice of 1 lime
• Corn tortilla chips, for serving

Preparation:

1. Preheat grill to medium heat.
2. Lightly brush the corn with vegetable oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon chipotle powder, and 1/8 teaspoon cilantro. Grill the corn, green onions, and tomatoes until lightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool.
3. Cut the avocado in half and remove the pit. Scoop the flesh into a large bowl and mash with a fork until it forms a paste with small chunks. Coarsely chop the green onions and tomatoes, and cut the kernels from the corn cob.
4. Add the vegetables to the bowl along with the cilantro, jalapeño, lime juice, and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon cilantro. Stir to evenly distribute the ingredients and season with salt to taste. Serve the guacamole with tortilla chips.