Roasted corn guacamole

Pull back corn husks and remove silk threads, cover corn back up with the corn husks. Place on grill and rotate as ears start to roast, approx 5 minutes a side. Once kernels are tender and golden brown, peel back leaves and cut off corn. Set aside.

Dice red onion. Remove white veins and seed jalapeño and mince. Mince garlic clove. Cut and mash avocados. Add onion, jalapeno, garlic, and corn to mashed avocados. Mix in the remaining ingredients. Season to taste with chili powder, onion salt and pepper. Let stand for 10 minutes so flavors can combine. Serve with chips.

3 ripe Hass avocados
½ – 1 red onion
1 jalapeño pepper
1 tsp Worcestershire sauce
1 tsp mayonnaise (Optional)
pepper to taste
4 ears of corn
1 clove garlic
½ lime
1-2 tsp hot sauce
1/8 tsp chili powder
onion salt to taste