"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Fresh Corn and Avocado Salad/Dip, by Jackie Wyatt, is from GENOVA FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 ears sweet corn - slice kernels off the cob (canned white and yellow corn may be substituted) 1/2 red onions, diced 2 very firm avocados, diced 1/2 jalapeno, seeded and finely diced 1/2 hot chili pepper, seeded and finely diced or a red bell pepper juice of one lime plenty of chopped cilantro salt to taste 1 tbsp. vinegar 1 tsp. sugar (optional)
Combine all ingredients in a bowl. Cover and refrigerate before serving.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.