Recipe: Avocado and Corn Salsa (using oregano)

AVOCADO AND CORN SALSA

"This is great with shrimp or other seafood."

3 ears corn, husked and de-silked (about 2 cups kernels)
3 ripe-firm avocado, peeled, pitted, diced large
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 minced garlic
4 to 8 dashes Tabasco sauce
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup chopped fresh oregano
1/2 cup lime juice (about 4 limes)
Salt and freshly cracked pepper (to taste)

Blanch the corn in boiling water for 3 minutes, drain and cool under cold water.

Cut the kernels off the cob and mix together with all the remaining ingredients in a medium-sized bowl.

This salsa will keep, covered and refrigerated, about 2-3 days.

From: Nancy
Source: Chris Schlesinger and John Willoughby