3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
1 cup finely chopped red onion (about ½ medium onion)
1 diced ripe avocado
½ cup finely chopped fresh cilantro (about 1 bunch)
1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
¼ cup lime juice (about 2 limes), to taste
1 tablespoon white wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground cumin
½ teaspoon fine sea salt
In a medium serving bowl, combine all of the ingredients.
For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.