"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
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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