Corn and Avocado Salsa
Corn and Avocado Salsa
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
- 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.
