For Salsa: kernels from 1 ear fresh corn, blanched* 3/4 cup pomegranate arils (from 1/2 large pomegranate) 1 small tomato, diced (about 1/2 cup diced) 1 avocado, pitted and cut into cubes 1 jalapeño, seeded and finely chopped 1/4 cup packed cilantro, chopped juice of 1 lime salt, to taste 2 ounces cotjia or feta cheese, crumbled (about 1/2 cup)