1 bunch cilantro (coriander)
1 jalapeño
1 lime
1 large avocado
5-6 scallions (green onions)
6-8 dashes Chipotle Tabasco
Olive oil
Salt to taste
Remove corn from husks and remove silks. Microwave for 2 mins, then turn ears over and microwave a further 2 mins. When cooked, use a culinary blowtorch to scorch the corn's surface, turning the ears to make sure all sides are charred. Remove the seeds from the jalapeño then dice it. Also chop the avocado into small chunks. Cut the scallions into quarter inch pieces, and chop the cilantro, discarding the roots. Combine together in a bowl. Once the corn has cooled, cut it off the ear and add to other ingredients. Drizzle with olive oil, add Tabasco and salt, then mix together and serve.