Cut the avocados in half lengthwise. Remove the pit, scoop out the avocado flesh with a spoon and place it in a bowl. Mash with a fork until you reach your desired consistency
Add the cilantro, red onion, garlic, jalapeño and lime juice. Season with salt and pepper.
Add the grilled corn and the cotija cheese on top
Serve immediately with tortilla chips, or cover with a plastic wrap directly on the guacamole and store in the fridge for up to 2 days
Preparation: For best results, use very ripe avocados which tend to give in a little when squeezed
Storage: Since avocado are sensitive, it’s best to eat the guacamole right after making it. If you’d like to store it in the fridge, cover it with a piece of plastic wrap pressed on top of the guacamole so it is touching it. This usually prevents it from browning. If some browning does occur, just scrape the browned layer off and serve.