INGREDIENTS:

• 3 ears corn, preferably yellow, shucked
• Kosher salt and freshly ground black pepper
• 1 pint heirloom cherry tomatoes, halved through the stem
• 1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
• 1/2 cup medium-diced red onion
• 2 jalapeño peppers, seeds and ribs removed, minced
• 1 1/2 teaspoons grated lime zest
• 1/4 cup freshly squeezed lime juice (3 limes)
• 2 tablespoons good olive oil
• 1 teaspoon minced garlic
• 1/4 teaspoon chipotle chili powder
• 2 ripe Hass avocados, large-diced
• Juice of 1 lemon

1. Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender.
2. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife.
3. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeño peppers.
4. In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. Pour the dressing over the vegetables and toss.
6. In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice.
7. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados.
8. Sprinkle with salt and serve cold or at room temperature.