Avocado And Corn Salsa - cooking recipe

Ingredients

3 ears corn, husked (about 2 c. kernels)
2 firm ripe avocados, peeled, pitted and diced
1 red onion, finely diced
1 red bell pepper, seeded and finely diced
2 Tbsp. olive oil
1/3 c. red wine vinegar
1 Tbsp. minced garlic
1 Tbsp. ground cumin
1 tsp. chile powder
1 tsp. dried oregano
1/4 c. fresh lime juice
salt and pepper to taste

Preparation

Blanch corn in boiling water for 3 minutes.
Drain and cool under cold water.
Cut the kernels from the cobs and place in a large bowl.
Add all the other ingredients and mix well.
Serve with warm tortillas.