Ingredients:
1 cup cut corn, fresh or frozen
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
1 pinch cayenne or 1 pinch red pepper flakes
1 avocados
2 tablespoons fresh lime juice
1/2 medium red bell peppers
2 tablespoons minced red onions
salt
1 dash hot pepper sauce
chopped fresh cilantro
Directions:
In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
Uncover and continue to cook for a few minutes to evaporate the excess moisture.
Set skillet aside to cool.
Slice the avocado in half lengthwise and remove the pit.
Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
Add in the lime juice and stir.
Chop the bell pepper into 1/2 inch pieces and add to the bowl.
Add the red onion and cooked corn; stir to combine.
Add salt and hot pepper sauce to taste.
Sprinkle fresh chopped cilantro on top.
Serve immediately or chill, then serve.
Servings: 2
Time preparation: 30 min.
Time total: 30 min.