Avocado-Corn Salsa

Ingredients

• 2 medium avocado 
• 4  corn syrup white yellow
• 2 tablespoons cilantro leaves fresh finely chopped
• 1.5 teaspoons kosher salt as needed plus more
• 3 tablespoons juice of lime as needed freshly squeezed plus more (from 2 medium limes)
• 4 medium spring onion light white green thinly sliced ( and parts only)
• 1  serrano chiles stemmed finely chopped
• 3 medium tomatoes cored seeded cut into small dice

Equipment

• paper towels
• knife

Directions

1. Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel.
2. Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine. Taste and add more lime juice or salt as needed.
3. Serve immediately.