Corn, Avocado And Crab Dip - cooking recipe

Ingredients

4 ears corn, husked
1/4 c. finely chopped red onion
3 Tbsp. lime juice
1 tsp. salt
4 ripe avocados
2 plum tomatoes, seeded and diced
1 large jalapeno pepper, seeded and minced
4 oz. (1 c.) crabmeat
tortilla chips (dippers)

Preparation

Bring a large pot of water to a boil. Add corn. Return to a boil and cook 4 minutes. Drain in a colander; chill corn under cold running water. Cut kernels off cobs with sharp knife (about 2 cups). Mix onion, lime juice and salt in a large bowl. Let stand about 10 minutes.