Mexican Corn Salad with Avocado


4 cups Cascadian Farm® Organic Frozen Corn, cooked and cooled 1/4 cup fresh cilantro, chopped 1 Tbsp. lime juice 1/2 cup Cabot® Lowfat Plain Greek Yogurt 1 tsp. McCormick® Chili Powder (or cayenne pepper) 1 Avocado from Mexico, diced 2 oz. Cotija cheese, finely crumbled (or Parmesan cheese) Salt and pepper to taste, if desired.


Savor the flavors of summer and use corn freshly cut off the cob. Consider adding low sodium black beans and some orange or red bell pepper for added fiber and color. This easy summer salad tastes great served on a bed of Fresh Express® Hearts of Romaine.