2 bags of frozen organic cut corn (or fresh equivalent)
8 medium tomatoes
4 jalapenos
2 large ripe avocados
1 cup lemon juice
1/4 cup chopped cilantro
1 Tablespoon Celtic sea salt
Blend lemon juice, four of the tomatoes (diced/chopped), salt and two of the jalapenos (seeded).
Slowly add one of the bags of corn to the blender until the corn is pureed.
Pour blender contents into a large bowl.
Add the four remaining tomatoes (chopped) and jalepenos (diced).
Halve and dice the avocados and add them to the contents of the bowl.
Add the second bag of corn to the bowl and mix with a large spoon.
Cover and place bowl in the refrigerator. Serve with cilantro garnish, and only after corn has thawed completely.
Cover and place in the refrigerator.
Serves 8
