Avocado and Corn

Handbook of Holiday Cuisine, 1970

30 minutes — 6 Servings

Ingredients

20	ounce	corn kernels (frozen or fresh)
1	cup	celery (finely sliced)
1⁄4	cup	lemon juice
2	tablespoon	olive oil
1⁄2	teaspoon	hot pepper sauce
2	cup	avocado (diced)

Instructions

Cook frozen or fresh corn kernels, adding 1 cup finely sliced celery. Drain and heat gently in 1/4 cup lemon juice, 2 tablespoons olive oil, and hot pepper sauce. Remove from heat. Fold in diced avocado and let stand, covered, 5 to 10 minutes or until avocado is heated through.