Avocado Corn Salsa

400 grams corn kernels

1 avocado

1 cup diced tomatoes

1/2 cup finely chopped red onion

Juice of 1 lime

2 tablespoons chopped chives

2 tablespoons chopped cilantro

2 tablespoons chopped jalapeno

1/2 teaspoon ground cumin

course sea salt and

freshly ground black pepper

Put drained corn kernels in a bowl. Dice the avocado into 1 cm pieces.

Transfer to the bowl with the corn. Add the tomatoes, red onion, lime

juice, chives, cilantro, jalapeno, and cumin to the bowl. Toss the

ingredients together to combine, and season with salt + pepper.

Refrigerate the salsa for 30 minutes before serving.