Corn and Avocado Salsa

Corn and Avocado Salsa

Prep Time: 0

Yield: 0

Corn and Avocado Salsa

Ingredients

  • 3 ears corn, to yield 2 cups of kernels
  • 3 Hass avocados, peeled and chopped into large chunks
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 12 drops Tabasco sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon chile powder
  • 1/4 cup fresh oregano, chopped
  • 1 red bell pepper, dic

Instructions

  1. Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs, and mix with remaining ingredients. Chill until ready to serve. To store, cover and refrigerate up to 3 days.
http://www.culinarycafe.com/2009/08/17/Corn-and-Avocado-Salsa/

Corn and Avocado Salsa

Corn and Avocado Salsa

Prep Time: 0

Yield: 0

Corn and Avocado Salsa

Ingredients

  • 3 ears corn, to yield 2 cups of kernels
  • 3 Hass avocados, peeled and chopped into large chunks
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 12 drops Tabasco sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon chile powder
  • 1/4 cup fresh oregano, chopped
  • 1 red bell pepper, diced
  • 1 red onion, minced
  • 1/2 cup freshl

Instructions

  1. Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs, and mix with remaining ingredients. Chill until ready to serve. To store, cover and refrigerate up to 3 days.
http://www.culinarycafe.com/2009/08/17/Corn-and-Avocado-Salsa/