Avocado-Corn-Tomato Salad

2 avocados, peeled and diced
2 ears of fresh corn
1 lime
3 or 4 small tomatoes, or 2 large, diced
1/2 jalapeno pepper, minced
1/4 cup red onion, chopped
2 T. cilantro, minced
2 T. olive oil
1 T. white balsamic vinegar (or other white vinegar)
salt, pepper

Dice the avocado into a bowl and squeeze lime all over. Boil the corn for two minutes (or use raw). Strip the kernels from the corn and add to the avocado. Add the tomatoes, jalapeno, red onion, cilantro, oil, vinegar, salt and pepper. Mix everything together and serve.