1 red onion
1/2 bunch of cilantro 1 ear of sweet corn 1pint of sweet grape tomatoes Juice of 1/2 lime 2fresh jalapeno peppers
Remove avocado and dice in a bowl. Shuck corn and remove kernels from cob and add to avocado. Dice red onion, cilantro and jalapeno. Slice tomatoes in half. Add to mixture, season with salt and pepper. Cover with plastic wrap and store in fridge. Be sure to press plastic wrap to the surface of the dip to prevent browning. I also add the avocado seed to the bowl to help prevent browning.