1 cup frozen corn kernels, thawed in boiling water for 5 minutes, drained

---

2 jalapeño chiles, stemmed, halved lengthwise, seeded

---

1/4 medium red onion, cut into pieces

---

1 Tbsp. olive oil

---

2 ripe Fresh California Avocados, peeled and seeded

---

4 Tbsp. fresh lime juice

---

2 cloves garlic, crushed

---

1/4 cup cilantro, chopped

---

*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.