Avocado Corn Salad - Moosewood

1. 1

   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.

2. 2

   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.

3. 3

   Serve immediately, or chill for 30 minutes if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.