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Corn and Avocado Salsa

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    Source: www.culinarycafe.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B6, C, E, P
    MineralsFluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 ears corn, to yield

    2. 2 cups of kernels

    3. 3 Hass avocados, peeled and chopped into large chunks

    4. 1/3 cup extra-virgin olive oil

    5. 1/4 cup red-wine vinegar

    6. 12 drops Tabasco sauce

    7. 1 tablespoon minced garlic

    8. 1 tablespoon ground cumin

    9. 1 tablespoon chile powder

    10. 1/4 cup fresh oregano, chopped

    11. 1 red bell pepper, diced

    12. 1 red onion, minced

    13. 1/2 cup freshly squeezed lime juice

    Instructions Jump to Ingredients ↑

    1. 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.

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