Chili's Guacamole

4 avocados
1/2 cup Pico de Gallo
1 -2 ear corn
1 -2 whole jalapeno
3 tablespoons lime juice
4 teaspoons cilantro
2 teaspoons salt

Husk and wash corn, then deep fry for 1 minute.
Wash jalapeno peppers and deep fry for 1 minute.
Place corn on the cob and jalapeno peppers on a gas grill and cook until slightly blackened on each side.
Remove corn kernels from cob and measure out 1 cup of kernels.
Finely chop jalapeno peppers after removing stem.
Mash the avocados in a large bowl.
Mix in pico de gallo, fire-roasted corn kernels, jalapenos, lime juice, cilantro, and salt.8Garnish with grated cotija cheese and serve with tortilla chips and salsa.

Pico de Gallo
1 Medium Tomato
1/2 Medium Onion
1 Green Onion
1/2 Jalapeno or other pepper
1/2 a bunch of cilantro
juice of a lime (to taste)