Grilled Corn Salsa with Fried Tortilla Chips | The Rogue Chef

Ingredients

• 4 Ears MultiColored Corn White & Yellow Corn, husks and silk removed
• 2 T Extra Virgin Olive Oil, plus 1T
• 1 Avocado, pitted and diced
• 12-15 Grape Tomatoes, finely chopped
• 1 Red Pepper, finely chopped
• ½ Red Onion, peeled and chopped
• ½ Small Serrano Pepper, seeded and chopped
• ½ C Cotija Cheese
• ½ C Fresh Cilantro, chopped
• 2 Cloves Garlic, minced
• 1 Lime, juiced
• ½ tsp Himalayan Pink Salt
• ½ tsp Cumin
• ¼ tsp New Mexico Red Chili Powder
• ¼ tsp Paprika
• 10 Corn Tortillas, slightly dry
• 2 C Vegetable Oil
• Salt to taste