Avocado Dip with Grilled Corn Salad 

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. Once done, let it cool slightly, then remove the husks and kernels from the cob.
Make the Corn Salad:
In a large bowl, combine the grilled corn kernels, thinly sliced shallot, cilantro, basil, honey, lime juice, vegetable oil, and kosher salt. Toss well to combine and set aside.
Prepare the Avocado Dip:
In a food processor, combine the ripe avocados, garlic, jalapeño, Greek yogurt, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
Serve:
In a serving bowl, layer the creamy avocado dip and top it with the grilled corn salad. Sprinkle crumbled cotija cheese on top for added flavor.
Enjoy:
Serve with tortilla chips for dipping and enjoy this fresh and delicious dish!