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Avocado Corn Salad
This is lovely with fresh corn cut off the cob.
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, fresh or frozen
tablespoon vegetable oil
or 1 pinch
red pepper flakes
fresh lime juice
red bell pepper
dash hot pepper sauce
In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
Uncover and continue to cook for a few minutes to evaporate the excess moisture.
Set skillet aside to cool.
Slice the avocado in half lengthwise and remove the pit.
Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
Add in the lime juice and stir.
Chop the bell pepper into 1/2 inch pieces and add to the bowl.
Add the red onion and cooked corn; stir to combine.
Add salt and hot pepper sauce to taste.
Sprinkle fresh chopped cilantro on top.
Serve immediately or chill, then serve.
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