(courtesy of of Leona Espinoza’s sister-in-law Pat Johnston)

10 ears of corn
1/2 c. red onion, chopped
1/2 c. cilantro, chopped
2 jalapenos, seeded & chopped
4 T. lime juice
4 small avocados, chopped
3 Roma tomatoes, chopped
1 red bell pepper, chopped
1/4 c. white wine vinegar
salt to taste

Cook and remove corn kernels from 10 ears. Combine with the following and refrigerate until ready to serve: 1/2 c. chopped red onion, 1/2 c. chopped cilantro, 2 seeded chopped jalapenos, 4 T. lime juice, 4 chopped small avocados, 3 chopped Roma tomatoes, 1 chopped red bell pepper, 1/4 c. white wine vinegar and salt to taste.