Ingredients
2 roma tomatoes, seeded, finely chopped
2 1/2 tsp. kosher salt, divided
2 avocados, pitted, finely chopped
1 ear corn, shucked, kernels removed (about 2/3 c.)
1 jalapeño, stemmed, finely chopped
1/2 medium red onion, chopped (about 1/2 c.)
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 cloves garlic, finely chopped
1/2 tsp. ground cumin
How to:
Place tomatoes in a strainer or colander set over a large bowl. Toss with 1 teaspoon salt and let sit 5 minutes.
Transfer tomatoes to a large bowl. Add avocados, corn, jalapeño, onion, cilantro, lime juice, garlic, and cumin; season with remaining 1 1/2 teaspoons salt and toss to combine.
Make Ahead: Salsa can be made 3 days ahead. Store in an airtight container and refrigerate.