Avocado And Corn Salsa Recipe

• 3 x Ears corn, (about 2 c. kernels), husked
• 3 x Ripe-hard avocado, (peeled and pitted), diced large
• 1 x Red onion, diced small
• 1 x Red bell pepper, diced small
• 1/3 c. Virgin extra virgin olive oil
• 1/4 c. Red wine vinegar
• 1 Tbsp. Garlic, chopped
• 4 shot Tabasco sauce, (up to 8 shots)
• 1 Tbsp. Grnd cumin
• 1 tsp Chile pwdr
• 1/4 c. Fresh oregano, minced
• 1/2 c. Lime juice, (about 4 limes) Salt and freshly cracked pepper, to taste

1. Blanch the corn in boiling water for 3 min, drain and cold under cool water.
2. Cut the kernels off the cob and mix together with all the remaining ingredients in a medium-sized bowl.
3. This Salsa will keep, covered and refrigerated, about 2-3 days.
4. NOTES : This is great with shrimp or possibly other seafood.

corn, avocado, red onion, red bell pepper, virgin extra virgin olive oil, red wine vinegar, garlic, tabasco sauce, cumin, pwdr, fresh oregano, lime juice

Taken from cookeatshare.com/recipes/avocado-and-corn-salsa-72324 (may not work)