Corn and Avocado Relish
Prep Time: 10 minutes
Cooking Time: 10 minutes
This is a simple and delicious side dish for summertime barbeques and any southwest cuisine. It also makes a great appetizer dip or topping for a steak or chicken breast.
2 cups corn, frozen white kernels
1 avocado(s), Haas or any
1/4 onion(s), red, chopped
1/2 pepper(s), bell, red, yellow, or green, chopped
1/4 cup cilantro, fresh, chopped
1/2 cup salsa, fresh, low sodium, refrigerator section, gluten free
2 teaspoons olive oil
Place a large skillet over medium high heat. Add the oil and then the corn and cook for about 3 minutes, stirring occasionally. Pour corn into a large salad bowl and allow to cool for about 5 minutes. Add salsa, onion, red pepper and cilantro to the bowl. Toss and chill for 10 minutes before adding the avocado. Peel and cut the avocado and add to the bowl. Toss and serve with chips, over fish, chicken or steak, or it's even great as a side dish.
Per Serving Not Including Chips About : 190 calories, 10 g fat, 1.5 g saturated fat, 4 g protein, 24 g carbohydrates, 6 g dietary fiber, 70 mg sodium