this is a superb recipe my mom received from a woman she works with. i've made it a couple of times and it never disappoints. Avacado Salsa Dip1 pkg. frozen corn2 cans (2 1/4 each) sliced black olives [optional - i leave them out, not an olive fan]1 medium red pepper chopped1 medium sweet onion chopped1/3 c. vegetable oil2 cloves garlic1/4 c. lemon juice3 tbsp. cider vinegar1 tsp. oregano1/2 tsp. salt [ i used a whole tsp. last time and thought it came out better, i'd recommend seasoning it to your taste]1/2 tsp. pepper4 ripe avacadosIn a large mixing bowl combine corn, olives, red pepper, and onion. In small mixing bowl mix garlic, oregano, oil, lemon juice, vinegar, salt, and pepper. Pour over corn mixture and toss to coat. Cover andrefrigerate until ready to serve. Just before serving chop and add avacado. Serve with steady tortilla chips.Note: I've found that this doesn't need to chill for long. The frozen corn gets the dip cold in a pretty short period of time. 10-15 minutes, if that. It's completely feasible that you'll be able to make it and serve it right away.