Ahhh Summertime Avocado Corn Salsa

I made this salsa for a Blue Co. picnic. Adapt it with any left overs and odds and ends you have around, if you have canned corn use that just drain and rinse it, or if you have tomatoes instead of peppers use those.

4 ears of corn
Juice of 1 lime
1/2 red bell pepper(diced)
1/2 pablano or 1 whole jalepeno (diced, seeds removed)
1/2 small white onion (diced)
1/4 cup cilantro chopped
3 avocados(diced)

Shuck corn , rinse and break each cob in half. Boil in a large pot of water with 1 teaspoon salt for 5 minutes. When the corn in cooled off slice off the kernels by holding the cob vertically, broken side down. Place corn and all other ingredients in a bowl (the peppers and onions should be diced very small because this is salsa and they have to fit on chips). Cut each avocado in half length wise and remove seed by stabbing it with a knife tip, and pulling it out. Using a butter knife cut up the avocado into small cubes right in it's own skin, basically make about 3-4 slices down and 3-4 across. Scoop out the avocado cubes with a large spoon and combine with the corn mixture. Add salt and pepper to taste.