Instructions: Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs (you should have 3 cups). Peel and chop the avocado into large chunks. Mix all ingredients together. Chill until ready to serve.

To store, cover and refrigerate up to 3 days.

Makes about 5 cups.

Yield: 5 cups

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