Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ears          corn (about 2 cups kernels)
   3                    ripe-firm avocado -- diced
   1                    red onion -- diced small
   1                    red bell pepper -- diced small
     1/3  cup           virgin olive oil
     1/4  cup           red wine vinegar
   1      tablespoon    garlic -- minced
   4      shots         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)
                        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.