Fresh Corn Salsa

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Pre-Notes

This salsa keeps well in the refrigerator for 3 to 4 days.

Ingredients

1. 3 cups raw corn kernels (from about 4 cobs of shucked sweet corn)
2. 1 c finely chopped red onion (about ½ medium onion)
3. 1 diced ripe avocado, optional
4. 1/2 c finely chopped fresh cilantro (about 1 bunch)
5. 1 to 2 medium jalapeños, finely chopped)
6. 1/4 c lime juice (about 2 limes), to taste
7. 1 T white wine vinegar
8. 1/4 t chili powder
9. 1/4 t ground cumin
10. 1/2 t sea salt

Instructions

1. In a medium serving bowl, combine corn, red onion, avocado, if using, cilantro, $jalepeno, lime juice, vinegar, chili powder, cumin, and salt. Stir to combine.
2. For best flavor, allow the salsa to marinate for 20 minutes before serving.