Avocado and Corn

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30 minutes 6 Servings Print RecipeEmail Recipe


20ouncecorn kernels (frozen or fresh)
1cupcelery (finely sliced)
1⁄4cuplemon juice
2tablespoonolive oil
1⁄2teaspoonhot pepper sauce
2cupavocado (diced)


Cook frozen or fresh corn kernels, adding 1 cup finely sliced celery. Drain and heat gently in 1/4 cup lemon juice, 2 tablespoons olive oil, and hot pepper sauce. Remove from heat. Fold in diced avocado and let stand, covered, 5 to 10 minutes or until avocado is heated through.

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