2 corn cobs
2 small avocados
1/2 yellow onion
1/2 red bell pepper
1 small lemon (for juice)
3 jalapeños (you can always go down to 1 or 2 jalapeños if you don't want a lot of spice)
Black pepper to taste
Pre-heat oven to 400 degrees. Bring one large pot of water to boil. Chop the avocado and put in a medium-sized bowl. Add one lemon's worth of lemon juice to the avocados. Toss and let sit.
Slice the onion and bell pepper (de-seed the bell pepper). Place onions, bell pepper, and jalapeños on a cookie sheet and put in the oven for 12-15 minutes.
Once water comes to a boil place the corn in the pot for 8 minutes.
Chop the tomato and take out the seeds. Chop roasted vegetables once they are cool. Slice corn off the cob once the corn is cool.
Toss the tomatoes, jalapeños, onion, and bell pepper in with the avocados. Add black pepper to taste. Enjoy!