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MEET THE GROWERS
Alex MacLachlan
Bonsall, California
Owner of a 16-acre grove and a soon-to-be restaurateur. Excited to offer patrons the opportunity to try California Avocado varieties that aren’t typically found in stores. Also plans on debuting stuffed “avocados on the half shell” as his signature dish. Believes it’s important to teach...
SPICY CALIFORNIA AVOCADO CORN SALAD
Categories
- Salads & Dressings
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
A spicy, creamy, sweet and crunchy salad with corn, avocados, and onion.
Ingredients
-
2.000
2
Ears fresh sweet corn
-
1.000
1
Tbsp.
vegetable oil
-
1.000
1
Tbsp.
cumin seeds
-
0.500
½
tsp.
cayenne pepper or more to taste
-
0.000
Juice of 1 lime
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2.000
2
ripe California avocados
-
0.000
Hot pepper sauce to taste
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0.000
Salt to taste
-
0.000
Chopped fresh cilantro to taste
Instructions
- Boil corn for 7-8 minutes.
- Let cool and cut from cob.
- Heat oil; add spices.
- Stir until fragrant; remove from heat.
- Add to corn.
- Add onion, lime juice, and chopped avocados.
- Add salt, hot pepper sauce, and cilantro.
- Stir gently.
- Serve at room temperature or chilled.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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