Corn Salsa

I could eat this--with tortilla chips--for every meal.


Recipe, as requested :)

2 fresh ears corn (see below)
1 ripe avocado, cut into smallish chunks
1 plum tomato (or whatever kind of tomato you have one hand), seeded and diced
1/2 small or 1/4 med/large red onion, finely chopped
2 garlic cloves finely chopped
2 jalepenjo peppers, finely chopped (and seeded if you prefer less spicy- I only seed one of the peppers)
1/3 C. fresh, roughly chopped basil (sweet, chinese or lemon basils will all work well here)
1/4 C. fresh, roughly chopped cilantro
1 Tbsp vegetable or canola oil
Juice of 1-2 limes (squeeze in one at a time. if you find it needs more liquid after one, add the second lime, 1/2 at a time, as needed)
Salt and Pepper to taste!

Blanch the corn - bring a large pot of water to a boil. place the (pre-shukked) corn into the boiling water for 1 to 1 1/2 minutes. Remove and cool. Cut the corn away (if you've never done this, cut one of the ends off for a flat surface, hold the corn, and run down the sides with a sharp knife).

Mix corn and all other ingredients in a bowl. Serve fresh! Keeps about 1 week at most, but I doubt it will last that long ;) The citrus will prevent the avocado from browning.



[Never thought this recipe would be so popular!

Just to note: this is a *variation* on a corn salsa recipe in the Joy of Cooking, 2000 edition. I discovered a corn salsa recipe there, but mine is somewhat different, as I've tweaked it to my tastes over time. I feel that given how many people are commenting on it, I should reference it's origin to be fair. :) ]