Sweet Corn Relish

2 ears fresh sweet corn, husks and silk removed

1 small cucumber, unpeeled

1 medium tomato, seeded and diced

˜ cup red onion, finely chopped

1 small jalapeno pepper, seeded and finely diced

2 tablespoons fresh lime juice or to taste

1 teaspoon white wine vinegar

½ ripe avocado, pitted, peeled, cut into ˜-inch cubes

˜ cup cilantro, chopped

2 tablespoons olive oil

Salt and ground black pepper to taste

Blanch corn in boiling water for 4-6 minutes. Drain; lay ears on towel to cool.

Cut cucumber lengthwise in half; scoop out and discard seeds. Coarsely chop and add to a medium bowl with tomato, red onion, jalapeno pepper, lime, vinegar and salt to taste.

Cut the kernels off cooled corn cobs with a sharp knife; add to cucumber mixture. Gently stir in avocado, cilantro and olive oil. Season to taste. Refrigerate until ready to serve.

Serves four.

Cook's notes: To safely and neatly cut the corn off the cob, place the bottom of the ear on the funnel of an angel food cake pan. Hold the point of the ear and shave down with a sharp knife, making sure you do not cut too deep. The kernels will fall neatly into the pan.

The relish also would go well with chicken, shrimp, salmon, as a side dish, or with grilled turkey or hamburgers.