Ingredients:
- 1 bag frozen small kernel corn
- 2 Tbs. any single variety EVOO
- 1 tbs. Persian Lime Olive Oil
- 1-2 tbs. Honey Ginger Balsamic Vinegar
- Grape tomatoes, cut in half
- sliced avocado (add to taste)
- chopped fresh cilantro (add to taste)
- salt& pepper (add to taste)
Directions:
Sauté corn in pan using EVOO until kernels start to brown. Add Persian Lime EVOO and Honey Ginger Balsamic to the corn and remove from heat. Place in bowl and set aside to cool. After the corn has cooled, add Grape tomatoes. Add avocado, cilantro, salt and pepper. Stir, taste… Add more Persian Lime and Honey Ginger, if desired.
