Once in awhile you fall in love with a dish that is incredibly easy to prepare, low fat, and wonderfully tasty. Well this salad fits that description perfectly. There is nothing about this salad not to like. It has a nice nutty flavor from the toasted corn, and the diced red and orange peppers provide not only a lovely crunch, but gorgeous little spots of color. And the best part, there is nary a drop of mayonnaise or sour cream to be found. So this is a perfect dish to take to a potluck. It is not going to spoil if it has to sit unrefrigerated. In fact, it is better served room temperature. The only thing you have to do at the last minute is mix in the avocado. Well, that and get out of the way. Once people have tasted this salad, they are going to remember it. So the first time you serve it, you might be OK standing in front of the salad and conversing with friends. The second time however, it’s best to make a hasty retreat once you set the salad on the table. People are like elephants in that they too have long memories when it comes to finding food they like. Of course, elephants have to remember food locations too, whereas people only have to remember if they found a particular food enjoyable. But in both cases a stampede can result.  Forewarned is forearmed!

• 1 T. vegetable oil
• 2 c. frozen corn, thawed and patted dry or kernels from 2-3 ears of grilled fresh corn
• 1 T. fresh lime juice
• ¼ c. tomato salsa, medium hot
• ¼ red pepper, chopped
• ¼ orange pepper, chopped
• 2 T. chopped red onion
• 2 Roma tomatoes, seeded and chopped
• 1 Hass avocado, chopped
• kosher salt
• freshly ground black pepper

Pour oil into a medium sized fry pan heated to medium high. Add corn and sauté, stirring occasionally until corn toasts and browns slightly. Remove from heat and set aside to cool. Meanwhile combine lime juice and salsa in a medium sized bowl. Add the peppers, onion, tomatoes, and cooled pan-fried corn or kernels from grilled corn. Toss to coat and season to taste with salt and pepper. When ready to serve, gently stir in avocado pieces. Note: this recipe doubles, triples, etc. very well.