Mexican Corn and Avocado Salad

Mexican Corn and Avocado Salad
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additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1/4 cup vegetable oil
  • 2 tablespoons chipotles in adobo sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coarse black pepper
  • 6 medium ears corn-on-the-cob, cooked
  • 2 ripe avocados, peeled, pitted and cut into 1-inch pieces
  • 1 medium red pepper, seeded and chopped
  • 2 tablespoons chopped cilantro

Directions

  1. In a food chopper bowl, combine vegetable oil, chipotles in sauce, lime juice, sugar, salt, cumin and black pepper. 
  2. Process until well blended. 
  3. In a large bowl, mix corn, avocado, red pepper, cilantro and dressing. 
  4. Cover and refrigerate several hours for flavors to blend.

Serves: 8

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