Lisa Romerein
Yield
Makes 6 1/2 cups

How to Make It

Step 1

In a large bowl, whisk together 1/4 cup lime juice, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon ground cumin, and 1/8 teaspoon cayenne. Remove husks and silk from 2 ears corn. Cut kernels off cobs (about 2 cups) and add to bowl. Rinse, stem, seed, and dice 1 red bell pepper (8 oz.). Add bell pepper, 1/2 cup diced red onion, and 1/4 cup chopped cilantro to bowl; stir into dressing. Peel, pit, and chop 3 firm-ripe avocados (1 1/2 lb. total). Add to bowl and gently mix, taking care not to smash the avocado too much.

Step 2

Note: Nutritional analysis is per tablespoon.

Ratings & Reviews

kimmiehondo's Review

kimmiehondo
July 24, 2012
This was a huge hit even with my son who does not like avocados. Next time I will double the batch. We had over chicken but would be great with fish or even just with tortilla chips. Nummy

chilecrab's Review

TylersMom
October 19, 2009
fabulous even when you must use frozen corn.

TylersMom's Review

chilecrab
August 16, 2009
Delicious. I made slight modifications only because I didn't have everything. I used a can of corn instead of fresh corn. It was tasty but I'm sure roasted corn would add a nice flavor. I thought I had cilantro but it was italian parsley. I used it and added a fresh minced jalapeno. I also used a sweet yellow onion instead of red. This was an appetizer served with tortilla chips and was quite tasty.