I am making this recipe today. I got it from Family Fun Magazine last summer and its so delicious! Its one of those recipes you should make in the morning or the night before because it tastes much better after its sat in the fridge awhile. We eat it as is or on chips and it goes perfectly with any Mexican food. Its one of my favorite things to make.

RECIPE INGREDIENTS:
	2 tablespoons olive oil
	1 tablespoon fresh lime juice
	1/4 cup chopped cilantro
	1/4 teaspoon salt
	1/4 teaspoon freshly ground pepper
	2 1/2 cups fresh corn kernels (from about 5 ears)
	1 1/2 cups diced avocado (1/2-inch pieces)
	1 pint cherry tomatoes, quartered
	1/2 cup finely diced red onion

1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale — an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.

To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.

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