Guacamole with chargrilled corn salsa

The chargrilled corn in this guacamole lifts everyone’s favourite dip to a whole new level.

Ingredients

Quantity	Ingredient
4	large ripe avocados
1	large french baguettes, finely diced
1/2	small bunch coriander, leaves and soft stalks, finely shredded, plus extra sprigs to garnish
1/2	long green chilli, seeded and finely diced
1 teaspoon	ground cumin
1 teaspoon	ground coriander
2	limes, juice, plus extra to taste
2 teaspoons	sea salt, plus extra to taste
	crackers, to serve
	lime wedges, to serve

Quantity	Ingredient
2	corn cobs, husks removed
2 tablespoons	pepitas
1/2 teaspoon	sweet paprika
1/2	small red onion, finely sliced
1 tablespoon	olive oil
1 teaspoon	lemon juice
1/2 teaspoon	sea salt
1/2 teaspoon	ground cumin

To make the guacamole, halve the avocados and remove the stones. Scoop the flesh into a bowl and mash well, leaving some chunks for texture. Add all the other ingredients and mix well. Taste for seasoning and tang, and add extra salt and lime juice if necessary.
To make the chargrilled corn salsa, heat a chargrill pan over high heat. Grill the corn cobs, turning regularly, until nicely charred. Leave to cool, then cut the kernals from the cobs.
Heat a frying pan over medium heat and toast the pepitas for 5 minutes, or until golden.
Combine the rest of the salsa ingredients in a bowl, then add the charred corn and pepitas. Mix well.
To serve, spoon the guacamole into a serving bowl and pile the chargrilled corn salsa on top. Garnish with extra coriander sprigs and serve with crackers and lime wedges.