Avocado and Corn
Handbook of Holiday Cuisine, 1970
| 30 minutes — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||
Ingredients
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InstructionsCook 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. |
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