Spicy Corn Salad With Avocado

1 Take shucked corn in a large cooking pot and cover with water. Bring it to a boil, lower the heat and simmer for [timer minutes=5]5 minutes[/timer] until it is not starchy.
2 Drain the water and immerse in ice cold water. Once the corn is cool, slice the kernels off the cob using a sharp knife. For grilling or baking corn, see note below.
3 In a large mixing bowl, take corn kernels, black beans, avocado, tomatoes, mango, red onions, cilantro, basil and jalapeño.
4 Whisk the dressing ingredients and add it to the bowl and toss the salad. Crumble feta cheese on the top.
5 Crush some pita or tortilla chips on the top or serve them on the side.