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Grilled Corn, Mango and Avocado Salsa

2 ears grilled corn on the cob

1 mango, diced

1 small red onion, finely diced

1 roasted red pepper, diced

1 small jalapeno, diced without seeds

3 tablespoons chopped cilantro

1 tablespoon olive oil

1/2 lime, juiced

Salt to taste

1 Hass avocado, diced

Hold corn upright on a cutting board and slice corn kernels off cob. Mix kernels in bowl with all remaining ingredients except avocado. Let sit in refrigerator for at least half an hour. Before serving, add diced avocado. Mix gently, adding more olive oil and salt to taste.

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