Avocado And Corn Salsa

Try it with grilled shrimp or other seafood.
Makes 5 cups

3 ears corn, husks and silks removed (for about 2 cups kernels)
3 ripe but firm avocados, peeled, pitted and diced large
1 red onion, diced small
1 red bell pepper, diced small
1/2 cup virgin olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
4 to 8 shots hot pepper sauce, to taste
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup chopped fresh oregano
1/2 cup lime juice (about 4 limes)
Salt and freshly ground black pepper to taste

Blanch corn in boiling water three minutes, drain and cool under cold water. Cut kernels off cobs and mix with all remaining ingredients in medium bowl. This salsa will keep, covered and refrigerated, about two to three days.