Corn, Tomato, and Avocado Salsa

Ingredients

• 2  avocados chopped
• 0.3 cup balsamic vinegar 
• 0.8 teaspoon pepper black freshly ground
• 8  ears corn fresh
• 0.5 cup olive oil 
• 1 teaspoon salt 
• 2 large tomatoes diced seeded

Equipment

• bowl

Directions

1. Shuck corn and cut kernels from cob. Cook kernels in boiling salted water 7 to 10 minutes or until tender.
2. Drain and cool.
3. Combine corn, tomatoes, and remaining ingredients in a bowl, stirring until blended.
4. Serve leftover salsa with tortilla chips, or with grilled chicken in a flour tortilla for a flavorful wrap.