1 jalapeño seeded* and cut into 4 pieces

---

2 cloves garlic

---

2 cups cucumber chopped

---

1 1/2 ripe, Fresh California Avocados seeded, peeled and halved

---

6 oz. Greek yogurt plain

---

1/2 cup light cream

---

1/8 tsp. kosher salt or to taste

---

1/4 tsp. black pepper

---

1/4 tsp. red pepper or more for more heat

---

1 lemon fresh, juiced

---

As needed cilantro optional

---

---

---

2 ears of corn

---

2 Tbsp. sunflower seeds

---

3 Tbsp. scallions 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.