Avacado Corn Salad
1 cup fresh or frozen corn
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
pinch of cayenne
1 medium Haas avocado
2 tablespoons fresh lime juice
2 tablespoons minced red onion
salt to taste
whole or chopped cilantro
In a skillet, combine the corn, oil, water, cumin and cayenne. Cook, covered, on medium heat for 5 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.
Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lime juice. Stir in the red onion and the cooked corn. Add salt. Top with cilantro. Serve immediately, or chill 30 minutes and then serve.
This can be turned into a heartier meal when served on a bed of lettuce with tomatoes, hard-boiled eggs, olives. It also makes an excellent side dish for burritos or quesadillas.
