Barbara Mosher - Dunham Office Manager
2 ears corn on the cob, grilled
1 mango, diced
1 small red onion, finely diced
1 roasted red pepper, diced
1 small jalapeno, diced without seeds
3 Tablespoons cilantro, chopped
1 Tablespoon olive oil
½ lime, juiced
Salt to taste
2 avocados, diced
Hold corn upright on a cutting board and slice corn kernels off cob.
Mix kernels in bowl with all remaining ingredients except avocados.
Let mixture sit in refrigerator for at least half an hour.
Before serving, add diced avocados.
Mix gently, adding more olive oil and salt to taste.