Avocado corn salad

contributed by Karlyn B.

serves 2-3

1 avocado, peeled
1 cup fresh or frozen corn
1 tablespoon veg oil
2 tablespoons water
1/2 medium red bell pepper
2 tablespoon minced red onion
1 teaspoon cumin
2 tablespoon fresh lime or lemon juice
pinch of cayenne or red pepper flakes (optional)
dash of Tabasco or other hot pepper sauce (optional)
whole or chopped cilantro
salt and black pepper to taste

1. In a skillet or saucepan, combine the corn, oil, water and cumin and cayenne/pepper flakes. Cook, covered, on medium heat 5 min or until the corn is tender. 
2. Uncover and cook for another minute or 2 to evaporate the excess moisture. Set aside. 
3. Slice the avocado into 1/2 inch cubes. Scoop the cubes out into a large bowl. 
4. Gently stir in the lemon/lime juice. 
5. Cut the bellpepper into 1/2 inch pieces and add to the bowl.  
6. Stir in the red onion and cooked corn. 
7. Add salt, pepper and hot sauce to taste, and top w/ cilantro. Chill for 30 minutes, or serve immediately.