Ingredients:

For the Grilled Corn Salad:
4 ears corn, in their husks
1 small shallot, very thinly sliced
¼ cup packed cilantro leaves
¼ cup packed basil leaves, torn
1 tbsp honey
Juice of 3 limes
2 tbsp vegetable oil
Kosher salt, to taste
For the Avocado Dip:
4 ripe avocados, peeled and pitted
2 garlic cloves, roughly chopped
1 small jalapeño, roughly chopped (adjust to taste)
¼ cup Greek yogurt
¼ cup crumbled cotija cheese
Tortilla chips, for serving
Instructions:

Grill the Corn:
Preheat your grill to medium-high heat. Place the corn (in their husks) directly on the grill and cook for about 15-20 minutes, turning occasionally, until the corn is tender and slightly charred. Remove from the grill and let cool slightly. Once cool, carefully remove the husks and silk, then cut the kernels off the cob.
Prepare the Grilled Corn Salad:
In a large bowl, combine the grilled corn kernels, thinly sliced shallot, cilantro, basil, honey, lime juice, vegetable oil, and a pinch of kosher salt. Toss to combine and set aside.
Make the Avocado Dip:
In a food processor, combine the avocados, garlic, jalapeño, Greek yogurt, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
Serve:
Transfer the avocado dip to a serving bowl and top with crumbled cotija cheese. Serve alongside the grilled corn salad and tortilla chips for dipping.