3 large ears fresh corn
1 large tomato, finely chopped
1 (7-ounce) jar roasted sweet red peppers, drained and chopped
2 green onions, finely chopped
1 jalapeño pepper, seeded and minced
3 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin
2 avocados, chopped (optional)
Cut the corn from the cob. In a mixing bowl stir together the corn, tomato, sweet red peppers, green onions, jalapeño pepper, cilantro, lime juice, vinegar, salt, pepper, cumin, and avocado, if desired. Cover and chill for at least 2 hours. Serve with tortilla chips.
YIELD: 2½ CUPS