You are here

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.


Join more than 80,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 4.7 (3 votes)
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Enter the characters shown in the image.