Kosher salt and freshly cracked black pepper to taste
For the Pico de Gallo
1 1/2poundsripe tomatoescut into 1/4- to 1/2-inch dice
1/2large white onionfinely diced (about 3/4 cup)
1 to 2jalapeño chiliesfinely diced (seeds and membranes removed for a milder salsa)
1/2cupfinely chopped fresh cilantro leaves
1tablespoonfresh lime juice
For the Corn
4corn on the cob
lime wedges
kosher salt and freshly cracked black pepper
Instructions
For the Guacamole
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
For the Pico de Gallo
In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.
For the Corn
Slice the kernels off the cobs and set aside.
To assemble
Place equal amounts of the guacamole in the bottom of 10 small mason jars. Next, layer on equal amounts of pico and top with the corn kernels. Add a wedge of lime and season with salt and pepper. Serve with tortilla chips.