This originally came from an Epicurious recipe as a salsa with grilled chicken. It's good that way but I like to make it as a salad/side dish with any summer meal when the corn is good. I've also made it without the avocado. Nice served alongside a summer BLT.
corn kernels (recipe says from 2 small ears; I do about 6 ears)
1 large tomato, chopped
2/3 C chopped onion
1/2 C chopped fresh cilantro
2 T olive oil
1 T lemon juice
1/2 t ground cumin
1/2 - 1 jalapeno, seeded and minced
1 avocado, pitted, peeled, and chopped
s & p to taste
Combine all ingredients in a medium bowl and serve.
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