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