summer corn salsa.

jimmy is having a bbq tonight so i have decided to make a summer corn salsa that simple to do but requires a bit of chopping.  it's fresh, seasonal and you can practically eat it with a spoon. 

there has been some requests that i put up some recipes as i go along. you'll have to bear with me as i don't normally measure anything out when i cook. when it comes to cooking, just taste it.  you know what tastes good.  here goes...

summer corn salsa:
3 ears of corn raw (or grilled if you have time), kernals removed
1/2 small red onion, chopped (small)
2 green onions, chopped (small)
4 avocados, chopped (chunks)
1lb cherry tomatoes, halved
small handful of cilantro, chopped
1 lemon
1 lime
salt and pepper
olive oil

basically, chop everything up. it doesn't have to be perfect. i usually chop/chunk the avocado last and then squeeze the lemon and lime juice right after so it doesn't get brown.  add a few tablespoons of olive oil to combine it all and then add salt and pepper to taste.

remember, make this the way you like...if you want more corn, add more corn.   if you despise cilantro, put a little in. i like garlic, so i used a bit of garlic salt along with regular table salt.  you can throw in minced garlic if you want, but i'd rather not be the one to create a room full of smelly lifeguards.

if you need any advice or have any questions, let me know! i suck at writing recipes!

p.s. this is a pretty large serving of salsa that will probably feed at least 15 people (modest).  if you want to make this at home and just want a small bowl, i would use 1/3 of the recipe.