Gather your ingredients, you will also need a Tablespoon of unsalted butter, forgot to mention that in the ingredients list.

Grab the ear of corn

Pull back the husk and silk

Make sure it's properly shucked and rinsed.

Stand it upright and shave or shred off the kernels using a big knife, just slide the blade along the cob.

Just like that! Expect a messy counter 😃

Tada!

Heat a sautee pan over medium heat

Add the butter, let it melt and sizzle

Add the corn kernels

Add a bit of salt and pepper, sautee for 3 minutes then reduce heat to low and cook for 5 minutes or untill cooked but still crunchy and al dente!

Add to a medium mixing bowl

Finely chop the onion

Add to the bowl

Cut the tomato half into two halves (so now you will have 2 quarters)

Remove the seeds but don't discard, they make a good munchy snack

Dice the tomato and add to the bowl

Cut the mango, slide the blade along the stone of the mango. We will only need one mango cheek.

Score it with a knife into cubes.

Slide a spoon between the flesh and skin and scoop out the cubed mango.

Add to the bowl

Add the diced avocado, check out my guide on how to chop an avocado to see how I diced it

Use a grater to get the zest of the lime, zest it over the bowl

Cut the lime in half and juice both halves over the bowl

Grab a tiny handful of cilantro, I don't like cilantro so I used parsley, they dont taste the same but they both look alike. I used it mainly to add a fresh green leafy color

Add it to the bowl

Add a drizzle of extra virgin olive oil and season with salt and pepper. Add chopped jalapeno if you wish, I didnt want it to be hot because I like it fresh and sweet. Toss to mix

I served it with mini tuna cakes and it was GOOOD!!