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This recipe lends itself to so many different occasions because the flavors are

 

 

fresh and the colors are vibrant.  It's perfect for a buffet, especially when

 

 

served in individual portions.  

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About the Ingredients:

 

 

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•  Corn: Use fresh corn if possible; I have used frozen corn that has been

 

 

    thawed under cold running water and drained well.  Canned corn does

 

 

    not work.

 

 

 

•  Avocado: There is nothing like the flavor of a fresh avocado or two. 

 

 

   

   The color adds so much to this dish.

 

 

 

•  Red onion: I like to use it because of the color and milder flavor.

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•  Tomato: It adds a splash of color and flavor!

 

 

 

•  Bell pepper: Green or red, doesn't matter.  Adds additional sweetness

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    to this tasty dish.

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•  Garlic: Has to be fresh; minced or finely diced. 

 

 

 

•  Cilantro: Chop to a ½-inch dice so there are no big pieces.

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•  Lime: Fresh juice and the zest for garnish.

 

 

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Fresh corn makes all the difference in this dish, and it doesn't take that much. 

 

 

I love it as a dip for chips, but it also makes a great salad entree.

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Ingredients 

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•  3 ears of fresh corn, husks and silks removed; kernels cut off

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•  1 to 2 avocados, peeled, pitted and cubed

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•  1 small red onion, ¼-inch dice

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•  1 cup fresh diced tomato (or quartered cherry tomatoes)

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•  1 sweet bell pepper, seeded and diced

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•  1 clove of garlic, minced

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•  ¼ cup of chopped cilantro

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•  Juice of 1 lime (save the zest for garnish)

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•  2 Tbsp olive oil

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•  1 tsp sea salt

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•  ¼ tsp black pepper

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​You will need a large bowl with a fitted lid.

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Instructions

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1.   Fold all ingredients in a large bowl, making sure the avocado is well

 

 

     incorporated to keep it from browning.  Season to taste.

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2.  Cover; chill at least 1 hour.

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Options​​

 

•  You can add up to 1 cup of drained and rinsed black beans.

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•  1 small jalapeno pepper, seeded, and chopped can be added.

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