Corn Salad

 Forest Gump has his variety of shrimp dishes and now I have my corn. Iowa has an abundance of fresh, sweet corn and there are so may ways to enjoy it. We often just eat it right off the ear but try to come up with some new alternatives too. Here's one I thought you might like.

1  16oz. bag of frozen sweet corn
1 large avacado, cut into small chunks
1 container or bunch of cherry tomatoes, sliced in half
1 small red onion, diced
1 bunch of cilantro, diced
1-2 jalapenos depending on how much heat you like
2 Tbsp. of chili powder
1 tsp. of cayenne pepper
2 tsp. of garlic salt
1 tsp. of black pepper
2 limes, juiced
Olive oil to coat

Place frozen corn in a colander and run water over it until thawed. Transfer to a large mixing bowl. Add tomatoes, onion, cilantro, jalapenos, spices and lime juice. Coat with olive oil and mix gently to not break up the avacado too much. Chill for one hour and serve.