Grilled Corn Salsa With Blue Corn Tortilla Chips Recipe

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Emeril Lagasse on Food Network


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5 medium ears yellow corn, silk removed, husk intact

Blue corn tortilla chips, for serving

1 small jalapeno pepper, seeded and minced

1/3 cup crumbled queso cotija or queso fresco, for garnish

1 teaspoon minced garlic

1/4 teaspoon salt

1/4 cup finely chopped green onions

3 tablespoons fresh lime juice

5 teaspoons vegetable oil, divided

1/2 cup crema fresca, or sour cream

1/2 teaspoon Emeril's Southwest Essence

1/4 teaspoon ground black pepper

1 avocado, diced, for garnish

1/2 teaspoon ancho or chipotle chili powder

1/3 cup diced red bell pepper

2 tablespoons freshly chopped cilantro leaves

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