Corn and Avocado Salsa

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Home > Appetizers > Salsa

Corn and Avocado Salsa

Yields: 5 cups

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 freshly squeezed lime juice

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.

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