- 3 ears corn
- 1 avocado, pitted and chopped
- 2 scallions, thinly sliced
- 1 tablespoon olive oil
- kosher salt and black pepper
- Using a sharp knife, cut the kernels off the corn.
- In a medium bowl, toss the corn with the avocado, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.