Avocado and Corn

Avocado and Corn

The sweetness of corn and the savoriness of avocado come together in this crunchy dish.

Cooking time
10 minutes
Calories
147kcal
Sodium
0.4g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5.3 oz.)

1/2

10 g (0.4 oz.)

Directions

  1. Saw off slices of the corn with a knife. Chop the avocado into 2 to 3 cm (0.8 to 1.2 in.) cubes.
  2. Heat up a fry pan, cook the corn over low to medium heat.
  3. Add the avocado, soy sauce and butter to (2) and quickly cook all together.

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.

Avocado - prevent browning

Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.

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