-Preheat your oven to 375 degrees.
-Remove the husks from 1 pound of tomatillos and then wash them (leave them whole).
-Take the skin off of 3 cloves of garlic, leaving them whole.
-Cut 2 jalapeno peppers in half the long way.
-In a glass baking dish toss all of the above together with 1-2 TBS olive oil.
-Shuck 2 ears of corn and remove the kernels.
-In another smaller baking dish, toss the corn with 1 TBS olive oil and then spread out the corn.
-Roast both pans for about 1 hour (the corn may need to come out of the oven sooner).
-Transfer the tomatillos/garlic/peppers to a food processor and add 1 tsp sea salt.
-Puree until almost smooth and transfer to a bowl.
-Let cool for ½ hour.
-Chop up 1-2 avocados.
-Stir the chopped avocados and the roasted corn into the salsa.
-Serve at room temperature.