3 ears sweet corn, husked  

2 limes, halved; plus additional for garnish

1 poblano chile pepper*

2 Tbsp. Fresh Thyme avocado oil

½ cup finely chopped onion 

4 (5 to 7 oz.) ripe avocados, seeded and peeled 

2 Tbsp. finely chopped fresh cilantro, plus additional for garnish

1 Tbsp. bottled minced garlic

2 tsp. Sriracha chili sauce

1 tsp. Fresh Thyme ground organic cumin 

½ tsp. Fresh Thyme fine sea salt

Fresh Thyme restaurant-style organic blue corn tortilla chips, for serving 

1. Preheat grill with a greased grill grate for direct cooking over medium-high heat (375°F).
2. Brush corn, cut side of limes, and poblano pepper with avocado oil.
3. Place lime halves, cut sides down, on grill grate; add corn and poblano pepper. Grill for 5 to 6 minutes or until limes blister; transfer lime halves to a medium rimmed baking pan. Continue grilling vegetables for 5 to 6 minutes more or until blistered and slightly charred; turning occasionally. Transfer vegetables to baking pan with limes; refrigerate for 30 minutes or until cool to the touch.
4. In a large bowl, mash avocados with a potato masher until desired smoothness. Juice grilled limes over avocado mixture. Stir in onion, 2 Tbsp. cilantro, garlic, Sriracha, cumin, and salt.
5. Cut kernels from corn cobs; add to the avocado mixture. Remove and discard stem and seeds from poblano pepper; finely chop poblano and stir into avocado mixture.
6. Garnish guacamole with additional grilled lime half and cilantro. Serve with tortilla chips, if desired. 

*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblano peppers, wear protective gloves. 

Each serving contains: 120 calories, 9 g fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 75 mg sodium, 9 g carbohydrates, 4 g fiber, 1 g sugar, 2 g protein. Daily values: 0% vitamin D, 0% calcium, 2% iron, 6% potassium.