Avocadocornsaladmoosewoodrecipe

AVOCADO-CORN SALAD (MOOSEWOOD RECIPE)

Avocado-Corn Salad (Moosewood Recipe) image

tasty blend of avocados, corn, bell pepper, and spices. perfect side for a hearty black bean soup. add a hunk of sourdough or cornbread and you've got yourself an easy and tasty meal! :)

Provided by tigrelillyy

Categories Corn

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 cup frozen corn
1 tablespoon olive oil
2 tablespoons water
1 teaspoon ground cumin
1 pinch cayenne
1 medium avocado
2 tablespoons fresh lime juice
1/2 medium red bell pepper
2 tablespoons red onions, minced
salt

Steps:

Combine the first 5 ingredients in a small saucepan. Cover and cook for 5 minutes on medium. Continue cooking for 2 minutes uncovered to evaporate excess water. Remove from heat and cool.
Cut avocado in half and remove pit. Cut avocado into 1/2 inch cubes. (Do this by making 1/2 inch spaced cuts in the avocado crosswise and lengthwise. Be sure not to cut into the skin of the avocado. Then use a spoon to scoop the flesh out.)
Put the avocado cubes in a medium bowl. Add lime juice and stir gently. Chop the bell pepper and add to the bowl. Add cooked corn and red onion to the bowl. Gently stir and serve.
This salad is best eaten on the day it is made because the avocado tends to darken by the next day.

AVOCADO CORN SALAD - MOOSEWOOD

Avocado Corn Salad - Moosewood image

A great accompaniment to fish or chicken, or could be enjoyed as a light lunch when served on a bed of lettuce with tomatoes and hard-boiled eggs.! Feel free to substitute fresh corn for the frozen when in season. Cooking time is the chill time.

Provided by dianegrapegrower

Categories Corn

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 cup frozen corn kernels
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
1 pinch cayenne
1 avocado, peeled and cut into 1/2-inch cubes
2 tablespoons fresh lime juice or 2 tablespoons fresh lemon juice
1/2 medium red bell pepper, chopped
2 tablespoons red onions, minced
salt, to taste
1 dash hot sauce (optional)
chopped cilantro (optional)

Steps:

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.

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