Avocado & Corn Salsa

Cooking time:10 min
Prep time:10 min
Time in fridge: 1hr-2 days
serves: 6











This recipe was submited by my father in law. He knows how to perfect a good recipe. This is great in the summer, and always a crowd pleaser. This photo was taken at an avocado farm we stayed at in northern New Zealand. Yes, we did eat gorgeous ripe avocados everyday.
Ingredients:
3 ears of corn, husked
3 ripe avocados, peeled, pitted, diced
1 medium red onion diced small
1 red bell pepper, cored,seeded, diced
1/3 cup extra virgin olive oil
1/4 cup of extra virgin olive oil
1/4 cup red wine vinegar
3 medium gloves garlic minced
4 dashes Tabasco sauco
1 Tbsp. ground cumin
1 tsp. chili powder
1/4 cup chopped fresh oregano or tsp. of dried
1/2 cup of juice from 4 medium limes
salt and pepper

Boil corn 4-6 min in a large pot of boiling water. Drain and cool under cold water. Cut kernels off cobbs. Mix corn with all ingredients add salt and pepper. Cover and refrigerate to blend flabors. At least one hour, up to three days. Try not to eat this all at once you will get a stomach ache unless sharing with 4-6 people