Husk the corn and pull away the threads.

For stubborn threads, remove with a vegetable brush and then rinse thoroughly.

If needed, trim the base of the corn to create a flat area and balance the corn on that area, hold steady with your hand.

With a sharp chef's knife slice away the corn kernels - start from the top and cut two thirds into the corn from top to bottom.

Place corn in a bowl and set aside.

Slice jalapeno in half, lengthways, and with a spoon remove seeds and membrane.

Discard seeds and membrane and then mince jalapeno and add to corn in the bowl.

Cat avocados in half, lengthways, remove seeds, dice and scoop out into bowl and discard skin.

Add cilantro, lime juice and salt, then gently stir with a spoon to mix ingredients.

Serve immediately.