Preheat the grill.

Remove the outer husk from the corn and loosen the silks without removing.

Dunk ears into water and then place them directly onto a hot grill for 15 minutes, turning occasionally.

Remove from grill.

Remove remaining husks and silks and cut the kernels off the cob.

In a bowl, combine corn, oil, avocados, serrano chile, onion, lime juice, and cilantro.

Season with salt and pepper to taste and serve with tortilla chips.

*Dunk the corn in water before putting it on the grill to make sure that the husk and silks don't burn while the corn steams.*

**The corn is done when you start to see the outline of the kernels showing through the husk.**

***This recipe brought to you courtesy of Iron Chef Bobby Flay of Food Network.***