Brought to us by Jessica
8 small cherry tomatoes, seeded, if desired and halved
1 small ripe avocado, peeled and coarsely chopped
¼ cup coarsely chopped fresh basil
½ small red onion, finely diced, rinsed and drained
2 tbsp vegetable oil
2 tablespoons fresh lime juice, or to taste
1 clove garlic, finely chopped
1 to 3 fresh jalapeno peppers, seeded and finely chopped
Salt and ground black pepper to taste
2 ears sweet corn, husked and silk removed
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Place all prepared items above, except sweet corn, in a medium bowl. Boil the corn in salted water to cover for 1 minute, drain and remove the kernels. Then add corn to mixture. Stir together well and serve immediately. This salsa will keep, covered and refrigerated, for 1 day.
Source: The Joy of Cooking
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