Servings: 4

1 Ear of Corn (optional) 1 Ear of Corn (optional)
3 Avocados 3 Avocados
2 Tablespoons Lemon Juice 2 Tablespoons Lemon Juice
1 Teaspoon Salt 1 Teaspoon Salt
1 Small Onion 1 Small Onion
2 Roma Tomatoes 2 Roma Tomatoes
1 Clove Garlic, Minced 1 Clove Garlic, Minced
1/8 Teaspoon Cayenne Pepper ⅛ Teaspoon Cayenne Pepper
1/8 Teaspoon Cumin ⅛ Teaspoon Cumin

Microwave the corn (without removing the husk) for about 3.5 minutes (adjust time to your microwave's power).
Peel and pit the avocados. Place in a medium sized Tupperware with the lemon juice and salt and mash with a fork until smooth.
Peel and dice the onion into 5mm squares, then dice the tomatoes into 1cm cubes; add both to the Tupperware.
Under cool running water, remove husk and silk from corn. Slice kernels away from the core and add to the Tupperware.
Add the garlic and spices and stir until well combined.
Adjust salt and lemon juice to taste.

If using a knife to mince the garlic, it helps to add a tsp of water to the cutting board.  If using a knife to mince the garlic, it helps to add a tsp of water to the cutting board.
For best taste, refrigerate for 1h before serving.  For best taste, refrigerate for 1h before serving.
Avoid prolonged exposure to air; pour a bit of lemon juice over top if storing over night.  Avoid prolonged exposure to air; pour a bit of lemon juice over top if storing over night.