Avocado and Corn Salsa

Ingredients

• 1 ripe avocado, cut into 1/4-inch dice
• 2 to 3 tablespoons fresh lime juice
• 1 ripe red tomato, seeded and cut into 1/4-inch dice
• 1 or 2 ears sweet corn, cooked
• 1 scallion, both white and green parts, trimmed and finely chopped
• 1 to 2 jalapeño peppers seeded and minced
• 1/4 cup chopped fresh cilantro
• Kosher salt and freshly ground black pepper

Directions

1. Put the avocado into a nonreactive mixing bowl and fold it carefully with 2 tablespoons of the lime juice. Scatter the tomato over the avocado.
2. Slice the kernels from the corn. For the simplest approach, set the cob on its side on a cutting board, then use a chef's knife to shave off the kernels in long cuts. Add the corn to the bowl. At this point, you can cover the salsa and refrigerate it for up to 2 hours.
3. Right before you serve it, add the jalapeño(s) and cilantro, then fold everything together gently. Taste and adjust with extra lime juice if it needs brightness, then add salt and pepper to taste; this salsa should be seasoned assertively.