2 Tbsp. butter

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3 ears sweet corn shucked and kernels removed from cob

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1/2 medium red onion diced

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1 red bell pepper seeded and diced

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1 can (15.8-oz.) black-eyed peas drained and rinsed

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2 cloves garlic minced

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1/4 cup fresh parsley leaves chopped

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2 Tbsp. white balsamic vinegar (or apple cider vinegar)

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1 Tbsp. sugar

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1/8 tsp. sea salt or to taste

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1/8 tsp. black pepper or to taste

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1/8 tsp. cayenne (optional)

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2 ripe, Fresh California Avocados seeded, peeled and cubed

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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.