Avocado and Roasted Corn Salsa

• 2 ears Corn, Shucked
• 1 Whole Avocado, Diced
• 1 Lime, Juiced
• 1/4 cups Grape Tomatoes, Halved
• 1/4 cups Fresh Cilantro, Chopped
• 1/4 cups Fresh Chives, Finely Chopped
• 1/2 Jalapeno Pepper, Finely Chopped
• 1 pinch Sea Salt
• Fresh Cracked Pepper, To Taste
• 1 Tablespoon Salsa (optional, But Recommended)

1. Roast corn under broiler and wait until a few of the kernels turn good and dark.
2. Rotate corn every 5 minutes to get this darkness on all sides.
3. Allow to cool a bit, then cut kernels off cobs.
4. Set aside.
5. In a bowl, combine avocado and lime juice.
6. Add corn kernels and remaining ingredients.
7. Season with salt and pepper, taste, and adjust to your liking.
8. Serve with corn chips or toasted baguette slices.

avocado, grape tomatoes, fresh cilantro, fresh chives, pepper, salt, fresh cracked pepper, salsa

Taken from tastykitchen.com/recipes/appetizers-and-snacks/avocado-and-roasted-corn-salsa/ (may not work)