Avocado Corn Salsa

(Adapted from Angeles Gomez)

4 Ears of Corn (cut off kernels) - you can also use 1 can of corn

2-4 Avocados (depending on size)

Fresh Lime Juice

Salt

Mexican Chili Powder or Ancho Chili Powder or Chipotle Chili Powder (any one of those or combo) - this is optional

1 Tbsp of Canola Oil

Heat a skillet with the canola oil and cook the corn - let it get nice and charred (you could also grill the corn on the cob and then remove kernels too!)

Cut up avocado into bit size cubes

Let corn cool a bit, mix with avocado, add salt, lime and chili powders to taste.