Ingredients
- 1/4 cup vegetable oil
- 2 tablespoons chipotles in adobo sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coarse black pepper
- 6 medium ears corn-on-the-cob, cooked
- 2 ripe avocados, peeled, pitted and cut into 1-inch pieces
- 1 medium red pepper, seeded and chopped
- 2 tablespoons chopped cilantro
Directions
- In a food chopper bowl, combine vegetable oil, chipotles in sauce, lime juice, sugar, salt, cumin and black pepper.
- Process until well blended.
- In a large bowl, mix corn, avocado, red pepper, cilantro and dressing.
- Cover and refrigerate several hours for flavors to blend.
Serves: 8
