Avocado and Corn Salsa

A salsa this simple lives or dies by the quality of the ingredients - ripe avocado, luscious tomato and a sweet, crunchy ear of corn. 

1 ripe avocado, cut into ¼" dice
2-3 Tbsp. lime juice, freshly squeezed
1 ripe red tomato, seeded and cut into ¼" dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped
1-2 jalapeño or Serrano peppers, minced, seeded (for mild or not for spicy)
¼ cup fresh cilantro, chopped
sea salt
black pepper, freshly cracked

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 Tbsp. of the lime juice. Spoon the tomato on top of the avocado.

Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste, the salsa should be highly seasoned.

Makes 2-3 cups.