ven.
Add the shallot, corn and red pepper to pan
For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.
owl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime
br>Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime
o 8 minutes.
Citrus Corn Salad: In a large skillet over
eat and cool.
Cut avocado in half and remove pit
In a large skillet, add corn, oil, water, cumin, and cayenne
inutes per side.
Mix corn, red bell pepper, cilantro, lime
cup of cooked corn (freshly cooked corn is best), toss in
Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.
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.
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.
Serve immediately, or chill for 30 minutes if desired.
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.
In a large bowl, mix the lettuce, corn, avocado, and tomatoes. Drizzle with dressing and sprinkle with pine nuts. Toss and serve.
usks and silks from the corn.
Rub the canola oil
aking sheet.
Make the salad while the tofu is baking
igh heat). Grill corn and bell pepper until corn is tender and
Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.
rill as above.).
Prepare corn according to package directions; cool
In small mixing bowl, combine eggs, bacon and onion. Carefully scoop out avocado halves, leaving firm shells; brush shells with a little lemon juice to prevent browning.
Mash avocado pulp.
In mixing bowl stir together the mayonnaise, 2 teaspoons lemon juice, mustard, salt and pepper.
Add mashed avocado and egg mixture; spoon avocado-egg salad mixture into avocado shells.
Place filled avocados on individual lettuce-lined serving plates.
Garnish with bacon curl, if desired.
Makes 2 servings.
br>Stand an ear of corn on one end and use