Avocado Corn Salad

1 cup fresh or frozen corn

1 Tbl vegetable oil

2 Tbl water

1 tsp ground cumin

pinch of cayenne or red pepper flakes

1 medium avocado

2 Tbl fresh lime or lemon juice

1/2 medium red bell pepper

2 Tbl red onion, minced

salt to taste

dash of Tabasco or other hot pepper sauce (optional)

In skillet or saucepan, combine the corn, oil, water, cumin and optional cayenne. Cook covered on medium heat for 5 minutes or until the corn is tender. Uncover and cook for an additional minute to two to evaporate the excess moisture. Set aside to cool.

Slice the avocado in half inch pieces and place in serving bowl. Gently stir in the lemon or lime juice. Cut the pepper in 1/2 inch pieces and add to bowl. Stir in the red onion and cooked corn. Add salt and optional Tabasco.

Serve immediately or chill for 30 minutes and serve.