Grilled Corn Salsa with Simple Fried Tortilla Chips
Serves 8-10

Celebrate fresh vegetables on the grill with corn salsa and homemade, crispy fried tortilla chips! Charred sweet corn, juicy tomatoes, zesty lime, and aromatic cilantro come together in this easy, tasty salsa. Whether you're hosting a backyard barbecue or craving a summery snack, this dish elevates any occasion! 

Ingredients:
4 ears yellow corn, husks and silk removed
2 tablespoons extra virgin olive oil, plus 1 tablespoon 
1 avocado, pitted and diced 
12-15 grape tomatoes, finely chopped 
1 yellow pepper, finely chopped 
1/2 red onion, peeled and chopped
1/2 small serrano pepper, seeded and chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
1 lime, juiced
6 oz cotija cheese
1/2 teaspoon Kosher salt
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon paprika
10 good quality corn tortillas, slightly dry
1 cup vegetable oil
salt to taste

Directions:
1. Prepare the corn salsa: Clean and oil grill grates. Heat the grill to medium-high heat. Brush the corn with roughly 2 tablespoons olive oil and place the cobs directly on the grill, closing the lid and cooking for 10 minutes, rotating every couple minutes for even cooking and charring. 
2. Use tongs to remove the corn from the grill. Transfer to a plate to let cool slightly. Once cooled and easy to handle, use a corn stripper or a knife and remove the corn from the cob. (We like to do this part over a bundt pan to help secure the corn and catch all the kernels.)
3. In a large bowl, use a wooden spoon to stir together the corn, avocado, grape tomatoes, yellow pepper, red onion, serrano pepper, cilantro, garlic, lime, cotija cheese, remaining tablespoon olive oil, salt, cumin, cayenne, and paprika. Cover and set aside.
4. Make the homemade tortilla chips: Cut each corn tortilla into 6 even triangles. Line a large sheet pan with paper towels. In a large skillet over medium-high heat, fill the bottom of the skillet with 1" of the vegetable oil. Wait until the oil is 350°F, then, working in batches, carefully place the tortillas into the oil, ensuring the hot oil does not splatter. Cook tortilla chips until golden brown and crispy, roughly 1-2 minutes. Watch the chips carefully to ensure they do not burn.
5. Use a large slotted ladle to remove the chips and place them on the paper towel lined sheet pan. Continue with the remaining tortillas, adding additional oil if needed. Sprinkle with the salt to your desired saltiness. 
6. Serve the corn salsa with the homemade chips and enjoy!