CORN AND AVOCADO SALSA

3 ears of corn, shucked (or 1 cup frozen corn, thawed)

1 cup grape or plum tomatoes, chopped

¼ cup red onion, finely chopped

¼ cup scallions, chopped

2 avocados, pitted, peeled, and chopped into ½” chunks

¼ cup fresh cilantro leaves, chopped

2 tablespoons fresh lime juice (about 1 lime)

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

1 teaspoon cumin

1 teaspoon sugar

¼ teaspoon salt

Place the corn cobs on a preheated grill or in a grill pan and char on all sides.  Cut the kernels off the corn and place in a large bowl.  Add the remaining ingredients to the bowl and toss to combine.  Let sit at room temperature for 20 minutes to let flavors meld.

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