4 avocados
1 red onion
1/2 bunch cilantro
1 ear sweet corn
1 pint sweet grape tomatoes
juice of 1/2 lime
2 fresh jalapeño peppers
to taste: salt, pepper
Remove avocado and dice in a bowl. Shuck corn and remove kernels from cob; add to avocado. Dice red onion, cilantro and jalapeño. Slice tomatoes in half. Add to mixture, season with salt and pepper. Cover with plastic wrap and store in refrigerator. Be sure to press plastic wrap to surface of dip to prevent browning,
until bacon looks done.
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