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Prep 10min
Total1hr10min
Servings12
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Ingredients
1
can (11 oz) whole kernel corn, red and green peppers, drained
1
medium tomato, seeded, chopped
2
medium green onions, sliced (2 tablespoons)
2
tablespoons chopped fresh cilantro
2
tablespoons fresh lime juice
1
tablespoon olive or vegetable oil
1/4
teaspoon garlic salt
1/4
to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1
medium avocado, pitted, peeled and coarsely chopped
1
bag (5 oz) garden ranch roasted veggie tortilla chips
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Steps
1
In medium bowl, mix corn, tomato, green onions and cilantro. In small bowl, mix lime juice, oil, garlic salt and pepper sauce with whisk until blended; pour over corn mixture. Stir to coat. Gently stir in avocado.
2
Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.
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Ripen firm avocados at room temperature 2 to 4 days. Store soft, ripe avocados in the refrigerator.
If you happen to have corn in your freezer, you can use 1 1/2 cups frozen corn, cooked and drained, instead of canned corn for this avocado and corn salsa recipe.
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