| 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 Converted by MM_Buster v2.0n.
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