Roasted Corn and Avocado Salsa

• 1 teaspoon olive oil
• 3 small corn cobs
• 1/2 small red onion finely diced
• 1 each sweet red bell peppers cored, seeded, and diced small
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic minced
• 18 teaspoon red hot pepper sauce or to taste
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 2 tablespoons lime juice 1 large lime or 2 small
• 1 each avocados slightly firm, diced
• 1 x salt to taste
• 1 x black pepper fresh ground, to taste

1. Husk and cut corn from the cobs.
2. Heat a non-stick skillet over medium high heat with a teaspoon of olive oil.
3. Pan roast until the corn is beginning to develop some color and set aside to cool.
4. Mix together with the remaining ingredients and gently toss to combine.
5. Keeps well in the refrigerator for up to two days.

olive oil, corn cobs, red onion, sweet red bell peppers, olive oil, red wine vinegar, garlic, red hot pepper sauce, cumin, chili powder, oregano, lime juice, avocados, salt, black pepper

Taken from recipeland.com/recipe/v/roasted-corn-avocado-salsa-52934 (may not work)