Ingredients:
4 cups whole kernel corn ( I use frozen)
1 red bell peppers
1 green bell peppers
3 spring onions, sliced finely
2 stalks celery
1 large ripe avocados
1/4 cup lemon juice
1/4 cup sour cream
1 teaspoon Mexican chili powder
fresh ground black pepper
1 garlic cloves, crushed (optional)
Directions:
Cook corn in boiling water for 2 minutes.
Drain well and refresh in cold water.
Drain.
Cut peppers into 1 cm cubes.
Slice celery and spring onion thinly.
Mix corn, peppers, onions and celery together.
Peel and destone the avocado.
Mash with a fork until smooth.
Mix avocado,lemon juice, sour cream, chilli powder and (garlic if using) together.
Mix avocado dressing through the corn mixture or serve separately.
Servings: 4-6
Time preparation: 10 min.
Time total: 12 min.