Fresh Corn Salsa

Recipe based on the one found on page 22 of the Cook's Illustrated magazine #117, 2012.  Uses fresh (on the cob) corn and avocados.

• 3 ears of corn, kernals cut from cob result in about 2-1/4 cups
• 1/4 teaspoon baking soda
• Salt and fresh ground pepper to taste
• 2 tablesposoons lime juice
• 2 tablespoon olive oil
• 1/2 teaspoon honey
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon cayenne pepper
• 2 avocados cut unto 1/4 inch cubes
• 3 scallions, chopped
• 1 jalapeño chile, stem and seeds removed, minced
• 1/4 cup cilantro, fresh chopped

1. Remove corn from the cob while bringing 2 cups of water to a boil. Stir in corn kernals, baking soda, and 1/4 teaspoon salt. Remove from heat and set aside to steep for 10 minutes.
2. Drain corn and let cool (for at least 11 more minutes).
3. Whisk the lime juice, oil, honey, and 1/2 teaspoon salt together in a bowl. 
4. Toast cumin seeds in a dry skillet. Add cumin and cayenne to liquid in the bowl and whisk.
5. Add corn, avocados, shallots, jalapeño, and cilantro to the lime juice mixture and toss.
6. Let sand for 12 minutes or more before serving. Salt and pepper to taste.

If you have some tasty fresh tomatoes dice a couple of them and add for color. I also tend to add a couple of shakes of hot sauce if I'm not serving it to other people.

Serve with grilled stuff or simply eat using tortilla chips as a spoon.