| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 3 |
|
Ears corn; (3 cups kernels) |
| 3 |
|
Haas avocados |
| 1/3 |
c |
Extra-virgin olive oil |
| 1/4 |
c |
Red wine vinegar |
| 12 |
dr |
Tabasco sauce |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Chile powder |
| 1/4 |
c |
Fresh oregano; chopped |
| 1 |
|
Red bell pepper; diced |
| 1 |
|
Red onion; minced |
| 1/2 |
c |
Fresh lime juice |
INSTRUCTIONS
Blanch ears of corn in boiling water for 3 minutes, drain, and cool
under cold water. Cut kernels off the cobs (you should have 3 cups).
Peel and chop the avocado into large chunks. Mix all ingredients
together. Chill until ready to serve. To store, cover and refrigerate
up to 3 days. Makes about 5 cups.
Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups"
Per serving: 813 Calories (kcal); 74g Total Fat; (77% calories from
fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 14
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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