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Avocado Corn Salad

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“This is lovely with fresh corn cut off the cob.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
  2. Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
  3. Uncover and continue to cook for a few minutes to evaporate the excess moisture.
  4. Set skillet aside to cool.
  5. Slice the avocado in half lengthwise and remove the pit.
  6. Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
  7. Add in the lime juice and stir.
  8. Chop the bell pepper into 1/2 inch pieces and add to the bowl.
  9. Add the red onion and cooked corn; stir to combine.
  10. Add salt and hot pepper sauce to taste.
  11. Sprinkle fresh chopped cilantro on top.
  12. Serve immediately or chill, then serve.

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