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.
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