3 cloves garlic

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1 tsp. olive oil

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2 ripe, Fresh California Avocados*

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1 1/2 tsp. lime juice

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1/2 tsp. salt

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1/8 tsp. pepper

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1/2 cup roasted corn**, (thawed if frozen)

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1/3 cup cherry tomatoes, quartered

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1/4 cup diced sweet Vidalia® onion

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1 corn on the cob

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2 tsp. olive oil

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.