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Avocado Corn Salsa

Kraft Memeber Recipe
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Makes: 2 cups Total Time: 15 min
Category: Appetizers Sub Category: Mexican Dips

what you need
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced jalapeño pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon sugar
  • 1 medium avocado, cut into 1/2-inch cubes
  • 1/4 cup frozen shoepeg corn, thawed
  • 2 tablespoons minced red onion
  • 2 tablespoons minced fresh cilantro, or to taste
  • Salt and freshly ground pepper to taste
make it
Whisk together the oil, lime juice, jalapeño pepper, garlic, and sugar in a small bowl.

Gently stir in the avocado, corn, red onion, and cilantro. Season to taste.
Can be served immediately or after chilling in refrigerator for up to 2 hours. Avocado tends to discolor over long time periods.
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