Corn and Avocado Salsa

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Corn and Avocado Salsa

Corn and Avocado Salsa


  • 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


  • 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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