Chef Kevin Rathbun
Rathbun’s, Atlanta, GA

Ingredients
• 2 cups corn, fresh off the cob
• 2 each jalapenos, minced
• 3 cups heavy whipping cream
• 1 tablespoon garlic, minced
• 1 1/2 cups Monterey Jack Cheese, grated
• 1 1/2 cups Hass Avocado from Mexico, diced small
• 2 tablespoons cilantro, chopped
• Salt and black pepper to taste

Instructions
In a medium-hot iron skillet, place corn and char for approximately 3-5 minutes. Add heavy cream, jalapenos, and garlic and reduce for 3 minutes. While mixture is hot, add cheese and Hass Avocado. Once cheese has melted, add cilantro, and season with salt and pepper. Place in a glass bowl and serve hot with corn tortilla chips. Mixture heats well in microwave.

Yields 6 cups.