Cullen's Corn & Avocado Salsa
3 x Ears corn, (about 2 cups kernels), husked
3 x Ripe-firm avocado, (peeled and pitted), diced large
1 x Red onion, diced small
1 x Red bell pepper, diced small
1/3 cup Virgin olive oil
1/4 cup Red wine vinegar
1 tbl Garlic, minced
4 shot Tabasco sauce, (up to 8 shots)
1 tbl Ground cumin
1 tsp Chile powder
1/4 cup Fresh oregano, chopped
1/2 cup Lime juice, (about 4 limes)
Salt and freshly cracked pepper, to taste
Method :
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.
NOTES : This is great with shrimp or other seafood.