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Chipotle Corn and Avocado Bowl


The quantities listed below make about 4 small to medium servings.


One small package of frozen corn, about one pound
1 small can of chipotle chili or half a cup of sun-dried tomatoes, minced
1 avocado, peeled and sliced or diced
3 tablespoons minced fresh cilantro
1 tablespoon extra-virgin olive oil
Juice of half a lime
Sea salt, to taste


1. Boil corn until cooked but still with some crunch - this takes just a few minutes. Drain away water.

2. Combine all ingredients in a large bowl and give everything a light toss. Use chipotle chili if you enjoy a bit of heat, or use sun-dried tomatoes if you prefer a hint of sweetness and chew rather than heat. Feel free to use both!

Serve and enjoy this light and highly satisfying summer dish.


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