6 ears fresh corn, shucked
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, chopped
Salt and pepper, to taste
2 medium tomatoes, cut into 1/2-inch dice
2 ripe avocados, cut into
1 jalapeno, cored, seeded, and finely chopped
2 tablespoons chopped fresh cilantro
Juice of 2 limes
1/2 teaspoon sugar
1. Set the corn on a cutting board and use a paring knife to remove the kernels several rows at a time.
2. Heat a large, heavy skillet over medium-high heat. Add the corn and stir for 5 minutes to toast it. Turn the corn out onto a large baking sheet.
3. In the skillet, heat the oil and cook the onion for 10 minutes or until it is softened. Add the garlic and cook 1 minute. Add salt and pepper to taste. Set aside.
4. In a bowl, combine the corn, onion mixture, tomatoes, avocado, jalapeno, cilantro, lime juice, sugar, salt, and pepper. Toss well.