A six-person serving of the appetizer Three ripe avocados 2 barbecued cobs of corn on the cob 1/2 red onion, naturally fragrant One-third handful cilantro, or 1/2 cup shredded chopped Three tablespoons of lime juice extracted from two limes 1/2 teaspoon, or to taste, sea salt To flavor, 1/4 teaspoon black pepper 1/2 teaspoon cumin
Halve the avocados along their length and remove the shells. Scrape the avocado into a medium basin using a spoon.
Using a potato processor, mash avocados into a chunky consistency.
Avocado puree is drizzled with three tablespoons of fresh lime juice as the remaining ingredients are prepared.
Remove the kernels from the cobs and combine them with the diced onion and minced cilantro in a bowl.
Add cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for seasoning. Serve after stirring just until combined.