Cucumber-Avocado Salsa

2 ears of corn, husked

2 tbs extra-virgin olive oil

2 cucumbers, seeded and diced

1 small red onion, diced

2 tomatoes, cored, seeded and chopped

1 avocado, peeled, pitted and chopped

2 cloves garlic, minced

3 tbs chopped fresh cilantro

1 jalapeno, seeded and minced

1/4 tsp finely minced fresh ginger root

1/4 c fresh lime juice

tortilla chips or Cuban bread (optional)

- Preheat grill to medium-high (350-400 degrees). Brush corn with oil and season with salt and pepper to taste. Grill corn until tender and lightly brown, about 10 minutes, turning occasionally. Remove and let cool. Cut kernels from cob over medium bowl.

- Add cucumbers, onion, tomatoes, avocado, garlic, cilantro, jalapeno, and ginger. Add lime juice; gently toss to blend flavors. Chill before serving. Serve with tortilla chips or over toasted slices of Cuban bread, if desired.