Ingredients

The following ingredients have 4 Servings
  • 3 medium ears fresh corn, shucked (3 cups)
  • 5 small tomatoes (3 cups chopped)
  • 4 Tablespoons minced onion (about 1/4 medium onion)
  • 1 clove garlic, minced
  • 1/2 jalapeño, minced
  • 1 medium to large avocado
  • 2 teaspoons lime juice
  • salt & pepper to taste

Instruction

  • After shucking the corn, strip the kernels from the cob. To do this, stand the cob up in a shallow bowl and cut down as many times as needed to remove all the kernels. Slice the tomatoes into wedges or chop them into bite-sized pieces.
  • Turn the pan up to high heat and add the oil and the corn. Cook for about 2 minutes undisturbed, then stir it around to make sure each kernel gets a little color. Add the onions, garlic, jalapeño, and tomatoes and stir well. Cook another 3-5 minutes or until everything has softened just a little.
  • Remove from heat and add salt & pepper to taste, and mix in the lime juice. When ready to serve, stir in the avocado and place over fresh greens, like romaine, spinach, or arugula.