Fire-Roasted Corn Salsa

To roast the corn:

1. De-husk the corn and coat evenly with 2 tablespoons olive oil. Sprinkle with salt and pepper.
2. Roast on the grill until lightly charred, turning occasionally until all sides are browned and kernels are caramelized. This can also be done by roasting at 350 degrees in the oven for approximately 30 minutes, but the smoky flavor isn’t as pronounced.
3. Let cool and then cut the corn off the cob. After stripping the kernels from the cob, draw the back of your knife down the cobs to milk the remaining sweet corn juices from the roasted cobs.

To prepare the salsa:

1. Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the onions and roast until lightly caramelized, 10 to 15 minutes.
2. Add the diced bell pepper. Cook until the skins of the bell pepper begin to soften, 5 to 8 minutes.
3. Add the minced garlic and roasted corn kernels. Cook for an additional 8 to 10 minutes to combine flavors.
4. Remove from heat and add the finely minced serranos (keep the seeds!), the juice from one to two limes (depending on yield and your personal taste), and half a bunch of minced cilantro. Salt and pepper well, to taste.
5. (Optional) After the salsa has cooled gently, fold in three chopped avocados. You don’t want to add this ingredient unless the mixture is well cooled! Also, if using this as an empanada filling, don’t add the avocado.

Serve with chips! Top your tacos! Eat it solo by the spoonful! Make empanadas with the leftovers! It’s amazing good.