Sunday, May 23, 2010

avocado corn salad


1 cup fresh salt and pepper corn, cut of the cob
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
1 dash red pepper flakes
1 avocado
2 tablespoons fresh lime juice
1/2 medium red bell pepper
2 tablespoons minced red onions
salt and pepper to taste


In a large skillet, add corn, oil, water, cumin, and 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 pepper to taste. Serve immediately or cover and chill for 30 minutes.

1 comment:

  1. Tried this last night, tasty - thank you.