sweet, sweet corn salad

man, i love summer. and i know it's not technically summer yet, but we've had enough days in a row with 85+ degree weather that i consider it summer here already. and one of my favorite things to eat in the summer is this salad i made up out of some leftover random things i had in my fridge one thursday night a few summers ago. i still think it rocks, and i make it for cookouts, myself, for the critter, and for any other reason i can think of. it's so yummy--everyone but meredith will love it.

INGREDIENTS
4 ears of corn
1 red bell pepper
4 scallions
1 tsp chopped cilantro, or more
~ 1 tsp ranch dressing, just a little bit
black pepper to taste
1 avacado

DIRECTIONS
clean corn, place in a large pot, and cover with water. bring to a boil, let boil for 5 minutes. submerge in cold water to stop the cooking process. cut corn from cobs, and place in a large-ish bowl. chop bell pepper, scallions, and cilantro, and add to bowl. add ranch and black pepper. mix well, cover, and refridgerate for at least 20 minutes until ready to eat, up to a day. just before serving, chop avacado and stir into salad. that's it. simple and delicious.