| | INGREDIENTS |
| 3 | Ears corn , husked |
| 3 | Avocados , ripe but firm, peeled, pitted, and diced large |
| 1 | Medium red onion , diced small |
| 1 | Red bell pepper , cored, seeded, and diced small |
| 1/3 cup | Olive oil |
| 1/4 cup | Red wine vinegar |
| 3 | Medium cloves garlic , minced |
| 4 | Dashes hot pepper sauce , or to taste |
| 1 tablespoon | Ground cumin |
| 1 teaspoon | Chili powder |
| 1/4 cup | Chopped fresh oregano leaf |
| 1/2 cup | Lime juice from 4 medium limes |
| | Table salt and ground black pepper |
1. Bring large pot of water to boil; add corn and boil until just cooked, 3 to 5 minutes. Drain and immediately cool ears of corn under cold, running water, then cut kernels from each cob.
2. Mix corn with remaining ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 3 days.