2 ripe Fresh California Avocados, seeded, peeled and chopped

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1 pt. grape or cherry tomatoes, halved

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3 ears of grilled sweet corn, kernels removed and cob thrown away

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2 Tbsp. fresh basil, chopped

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2 Tbsp. unsalted butter (not margarine), melted

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1 lime, juiced

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1 pinch kosher salt

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As needed Cracked Black Pepper to Taste

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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.