Corn, Tomato, and Avocado Salsa

Ingredients

• 8 ears fresh corn
• 2 large tomatoes, seeded and diced
• 2 avocados, chopped
• 1/3 cup balsamic vinegar
• 1/2 cup olive oil
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

Preparation

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