Avocado And Corn Salsa

Course :	Salsas
From:	HungryMonster.com
Serves:	1

Ingredients:

3	medium	ears corn (about 2 cups kernels)
3	medium	ripe-firm avocado -- diced
1	medium	red onion -- diced small
1	medium	red bell pepper -- diced small
1/3	cup	virgin olive oil
1/4	cup	red wine vinegar
1	tablespoon	garlic -- minced
4	ounces	Tabasco sauce -- (up to 8 shots)
1	tablespoon	ground cumin
1	teaspoon	chile powder
1/4	cup	fresh oregano -- chopped
1/2	cup	lime juice -- (about 4 limes)
1	teaspoon	salt and freshly cracked pepper -- to taste

Preparation:

Remove the husk and blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cob. Slice the avocados in half lengthwise and remove the pit and peel off the skin. dice the avocado in about 3/8" pieces. Mix together with all the ingredients in a medium-sized bowl. This Salsa will keep, covered and refrigerated, about 2-3 days.