Total Time
Prep 30 mins
Cook 0 mins

This is lovely with fresh corn cut off the cob.

Ingredients Nutrition


  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.
Most Helpful

this was lovely! so yummy! the combination of corn, cumin and avacado just worked so well - and with tabasco too! i made this for a bbq and served it with baked potatoes, cheese and sour cream! delicious!

chefamy September 06, 2007

Perfect lunch!! I got a bag of frozen Ultimate Southwest Blend Veggies (black beans, corn, poblano peppers, red peppers and onions). All I had to do was add the avocado and spices. Great mix of flavors and very colorful! Thanks!

Bippie June 06, 2006

Man oh man - this is such a great side for any outdoor summer meal! It was terrific with our grilled London Broil. This is a beautiful salad, and I love it that the red comes from red bell pepper instead of tomotoes. I kicked it up with a couple extra shakes of Tabasco and used leftover grilled corn cut of the cob, and it was to-die-for! Thanks Di!

LorenLou June 05, 2006