Corn and Avocado Salsa

"Lime juice combined with avocados and corn make this yummy salsa go well with 
plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture."

Original recipe yield:
4 cups
Prep time: 30 min
Cook time: 5 min
Ready in: 35 min

INGREDIENTS
3 ears fresh corn, husks and silks removed
2 avocados - peeled, pitted, and cubed
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
1/4 cup chopped fresh oregano
1/3 cup red wine vinegar
2 tablespoons olive oil
1/4 cup fresh lime juice
salt and black pepper to taste
Opt: fresh cilantro

DIRECTIONS
Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until 
kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to 
scrape kernels from the cobs.

Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, 
red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

NUTRITION INFORMATION, Servings Per Recipe: 4
Amount Per Serving
Calories: 318
Total Fat: 23.7g
Cholesterol: 0mg
Sodium: 124mg
Total Carbs: 28.4g
Dietary Fiber: 8.6g
Protein: 5.5g