Fiesta Corn & Avocado Salad

Ingredients

Prep

• Tomatoes - cut in half through the stem
• Bell pepper - cored, seeded and diced
• Red onion - dice
• Jalapenos - seeded and diced
• Lime - zest to yield 1 tbl and juice to yield 1/4 cup — look at you, operating like a highly paid adult.
• Lemon - juice entire lemon
• Avocados - dice

Instructions

Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife, while gazing at the pan with pure, unreasonable devotion. Place the kernels in a large bowl with the tomtoes, bell pepper, onion and jalapeno peppers. In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, 2 tbl olive oil, garlic, chile powder, 1 tsp salt and 1/2 tsp pepper. Pour the dressing over the vegetables and toss. In a separate bowl, gently toss the avocados and lemon juice together making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 tsp salt and 1/2 tsp pepper and carefully fold together without breaking up the avocados. Top with salt to taste and serve cold or at room temperature.