Avocado Corn Salad - Moosewood
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 236.59 ml frozen corn kernels
- 14.79 ml vegetable oil
- 29.58 ml water
- 4.92 ml ground cumin
- 0.25 ml cayenne
- 1 avocado, peeled and cut into 1/2-inch cubes
- 29.58 ml fresh lime juice or 29.58 ml fresh lemon juice
- 1 medium red bell pepper, chopped
- 29.58 ml red onions, minced
- salt, to taste
- 0.25 ml hot sauce (optional)
- chopped cilantro (optional)
directions
- In a skillet or saucepan, combine the corn, oil, water, cumin, and cayenne. Cook, covered, on medium heat for 4 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.
- Place avocado in a medium bowl, and coat with lemon or lime juice. Stir in the red onion, bell pepper, and corn mixture. Add salt and optional hot sauce to taste. Garnish with cilantro as desired.
- Serve immediately, or chill for 30 minutes if desired.
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RECIPE SUBMITTED BY
dianegrapegrower
United States