Cilantro Spiked Corn, Crab, and Avocado Dip

3 Tbsp lime juice, freshly squeezed
2 Tbsp Tequila
¼ cup olive oil
1 tsp salt
3 avocados
1½ cup fresh cooked corn, cut from the cob (use frozen kernals if fresh is not available)
2 Tbsp red bell pepper, finely diced
1 tsp garlic, minced
¼ cup onion, finely chopped
1 cup fresh lump crab meat, picked of all shell
⅛ tsp cayenne pepper
1 Tbsp hot sauce
1 Tbsp fresh chopped cilantro

Combine tequila, lime juice, olive oil, salt, hot sauce and cayenne pepper in a mixing bowl.

Peel and small dice the avocado, quickly placing the avocado in the lime juice mixture and tossing well so avocado is well coated.

Fold in remaining ingredients.