This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling.
2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados, peeled and diced into 1/2 inch cubes
1/2 bunch cilantro, stems removed and leaves chopped
1 jalapeno pepper, seeds removed, minced (optional)
1 small white onion, chopped
2 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Preheat grill and lightly oil the grate. Grill corn until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and allow to cool.
When corn is completely cool, mix in tomatoes, avocados, jalapeno (if using), cilantro, onion, garlic, olive oil, and red wine vinegar. Season to taste with salt and pepper. Toss gently to coat vegetables and serve.