Mexican Corn and Avocado Salad

Ingredients

• 1/4 cup vegetable oil
• 2 tablespoons chipotles in adobo sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarse black pepper
• 6 medium ears corn-on-the-cob, cooked
• 2 ripe avocados, peeled, pitted and cut into 1-inch pieces
• 1 medium red pepper, seeded and chopped
• 2 tablespoons chopped cilantro

Directions

1. In a food chopper bowl, combine vegetable oil, chipotles in sauce, lime juice, sugar, salt, cumin and black pepper. 
2. Process until well blended. 
3. In a large bowl, mix corn, avocado, red pepper, cilantro and dressing. 
4. Cover and refrigerate several hours for flavors to blend.

Serves: 8