Corn and Avocado Salsa

Submitted by admin on Mon, 08/17/2009 - 22:27
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Summary

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Description

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 freshly squeezed lime juice

Instructions

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.