Pico de Gallo con Aguacate y Maíz

Core and dice the tomatoes into small, even pieces. Place them in a large mixing bowl.

Finely dice the yellow onion. Add it to the tomatoes.

Core and seed the bell pepper, then dice it small. Add to the bowl.

Rough-chop the cilantro, including tender stems. Add to the bowl.

Mince the garlic cloves finely. Add to the mixture.

Squeeze the juice from both limes directly over the salsa base. The citrus brightens everything.

Sprinkle in the salt, cumin, and cayenne. Toss gently to combine.

Let the seasoned salsa sit for 5 minutes so the flavors meld together.

If using fresh corn, give the kernels a quick char in a dry frying pan for 2 minutes until lightly blistered. If using cooked corn, skip this step. Let cool slightly.

Fold the corn kernels into the salsa base.

Slice the avocados in half, remove the pit, and cut into cubes. Gently fold the avocado into the salsa, keeping some chunks intact for texture.

Taste and adjust seasoning — add more salt, lime, or a pinch more cayenne if needed.

Serve immediately with warm tortilla chips, or spoon over grilled meats and tacos.