- 3 ears fresh corn, husks and silks removed
- 2 avocados – peeled, pitted, and cubed
- 1 kula sweet onion, finely diced
- 1 red bell pepper, seeded and diced
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh cilantro
- 1/3 cup red wine vinegar
- 2 tablespoons olive oil
- 1/4 cup fresh lime juice
- salt and black pepper to taste
Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs
Place kernels in a medium bowl. Stir in avocados, onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.