2 ears of corn
2 ripe avocados
1 English cucumber
1/2 of a sweet white onion
2 cups of heirloom cherry tomatoes
1/2 cup of cilantro, chopped
juice of 1 lemon
1/4 cup of good olive oil
salt and black pepper to taste
Shuck and roast the corn on your outdoor grill for 15 minutes. Make sure you get a nice char on the kernels without burning it.
Remove the kernels from the husk and add to a bowl.
Cube the cucumber, tomatoes, onions, avocados and jalapenos. Add it to the bowl with the corn. Add lemon juice, olive oil and season with salt and black pepper.
Add the chopped cilantro and mix well.
Cover with plastic wrap and place in the fridge for an hour to chill before serving.
You can serve this as a salsa or as a salad!