Avocados with Corn
Ingredients
- 1 tbl. butter
- 2 cups fresh corn kernels cut from cob (about 4 ears), or 2 cups frozen corn kernels
- 1/8 bell pepper (red or green)
- 1/4 ripe tomato, diced, optional
- Salt, black pepper and pinch of cayenne
- 2 perfectly ripe avocados (either Haas or Fuerte)
Directions
1. In skillet, melt butter and sauté corn kernels, bell pepper, tomato and seasoning until corn is cooked through. Season with salt, black pepper and cayenne to taste.
2. Prepare avocados by slicing in half, remove seed and serve with flesh scooped out of peel with large spoon, or if desired, leave the peel on.
3. To serve, spoon the hot sautéed corn mixture into the center of the avocado.