Corn-and-Avocado Filling


  • 3 ears corn, to yield 2 cups of kernels
  • 3 Haas avocados, peeled and chopped into large chunks
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 cup fresh oregano, chopped
  • 1 red bell pepper, diced
  • 1 red onion, minced
  • 1/2 cup freshly squeezed lime juice


Blanch ears of corn in boiling water for 3 minutes, drain and cool under cold water. Cut kernels off the cobs and mix with the avocados, olive oil, red-wine vinegar, garlic, cumin, chili powder, oregano, bell pepper, red onion and lime juice. Chill until ready to use in the quesadillas (recipe above). To store, cover and refrigerate up to 3 days.


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