Corn and Avocado Salsa

Ingredients

• 2  avocados pitted cubed peeled
• 3  ears corn fresh
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon garlic minced
• 1 tablespoon ground cumin 
• 0.3 cup juice of lime fresh
• 2 tablespoons olive oil 
• 1  bell pepper diced red seeded
• 1  onion diced red finely
• 1 teaspoon pepper flakes red crushed
• 0.3 cup red wine vinegar 
• 4 servings salt and pepper black to taste

Equipment

• bowl
• knife
• pot

Directions

1. 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.
2. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
3. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic.
4. Add cumin, red pepper flakes, and oregano.
5. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.