Summer Corn Salad with Avocad – Cooking With Laura

Ingredients

• 4 ears of fresh corn, husked
• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper to taste
• Optional: 1 jalapeño pepper, seeded and minced (for added spice)