3 cups Birds Eye® Sweet Kernel Corn
1/2 tablespoon chili powder
1 tablespoon olive oil
1 cup diced red onion
3 large avocados, pitted, peeled, and diced
1 (28 oz) can Ro*Tel® Mild Diced Tomatoes & Green Chilies, drained
2 tablespoons fresh lime juice
1/2 tablespoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Stir together corn, chili powder and olive oil in a medium bowl.
Spread the mixture evenly across the parchment paper. Bake for 10 minutes and cool immediately.
Transfer the corn to a large serving bowl and toss it together with the red onions, avocados, tomatoes, lime juice, salt, pepper and cilantro.
Chill before serving.
Avocado Corn Salad
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