Place two ears of corn in the microwave and cook on high power for 4 minutes. Remove from the microwave with a pot holder or clean kitchen towel.
Cut off the stem end and using the pot holder or kitchen towel, pull off the husk and silk as demonstrated in the video in the post.
Repeat for the remaining two ears of corn. (Refer to the video above in the post.)
Place the corn on a cutting board and, using a long sharp knife, cut the kernels from one side of the cob. Rotate the cob and continue to cut until all of the kernels have been removed. Transfer the corn to a medium size bowl as you cut it from the cobs.
Add all salsa remaining salsa ingredients, except the avocado, to the bowl with the corn and set aside.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.