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Avocado Corn Salad

Chef.Foodie's picture
Ingredients
  Cut corn 1 Cup (16 tbs) (Fresh / Frozen)
  Vegetable oil 1 Tablespoon
  Water 2 Tablespoon
  Ground cumin 1 Teaspoon
  Red cayenne pepper/Red pepper flakes 1 Pinch
  Avocado 1 Medium (Preferably Haas)
  Fresh lime juice/Lemon juice 2 Tablespoon
  Red bell pepper 1⁄2 Medium
  Minced red onion 2 Tablespoon
  Salt To Taste
  Tabasco/Hot pepper sauce 1 Dash
  Cilantro leaves 4 (Whole / Chopped)
Directions

In a skillet or saucepan, combine the corn, oil, water, cumin, and optional cayenne or red pepper flakes.
Cook, covered, on medium heat for 5 minutes, or until the corn is tender.
Uncover and cook for an additional minute or two to evaporate the excess moisture.
Set aside to cool.
Slice the avocado in half lengthwise, and gendy twist to remove the pit.
Make lengthwise and crosswise cuts in the flesh every 1/2 inch.
Scoop the avocado cubes out of the shells and into a large bowl.
Gendy stir in the lemon or lime juice.
Cut the bell pepper into 1/2-inch or smaller pieces and add to the bowl.
Stir in the red onion and cooked corn.
Add salt and the optional Tabasco to taste, and top with cilantro if you like.
Serve immediately, or chill for 30 minutes and then serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Avocado
Interest: 
Party
Servings: 
4

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