AVOCADO AND CORN SALSA

3 ears husked corn (about 2 cups kernels) or 2 cups frozen corn
2 firm, ripe avocados, peeled, pitted and coarsely-diced
1 red onion, finely diced
1 red bell pepper, seeded, finely diced
2 tablespoons olive oil
1/3 cup red wine vinegar
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon dried oregano (or 1/4 cup fresh oregano, chopped)
1/4 cup fresh lime juice (2 limes)
salt

Blanch corn in boiling water for 3 minutes. Drain and cool under cold
water.  Cut the kernels from the cobs and place them in a medium-sized
bowl.If using frozen corn, put in a colander and run cold water over it to
thaw, drain and place in bowl. Add remaining ingredients and mix well.

This salsa is best served immediately, but it can be kept, covered and
refrigerated, for up to 4 hours.

Makes 4 cups.

-- 
paul royko
Obi-Wan Pierogi
"May the sour cream be with you."
Toronto, Canada



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