Everything has to come together at the right time for this salad but when it does, you’ve got yourself a really luscious end-of-summer side dish. Chop all the ingredients smaller, serve it with chips and beer, and you’ll have a passel of new friends. If you try making this in the dead of winter when fresh corn and tomatoes are a distant memory, you’ll likely be eating this alone. Along with your frozen fish sticks and canned peas. We won’t go there. Start out by cutting two really ripe avocados into chunks. Then squeeze the juice of one lime over all. Then add 1/4 cup of chopped red onion and 1/2 of a jalapeno pepper, (without the seeds and white ribs) minced finely. If you like to live dangerously, mince the whole pepper with the seeds and ribs. Now take two fresh cobs of corn, and boil for a couple of minutes only. Remove from water and strip off all the kernels. If you want you can even skip the step of cooking the corn. Your choice. Add that to the bowl, along with 3 or 4 small tomatoes, chopped up, and a few tablespoons of minced cilantro. Toss in 2 T. olive oil, 1 T. white balsamic vinegar (or other white vinegar), salt and pepper. Mix everything together. Click here for printable recipe of Corn, avocado and tomato salad.