Red Pepper Corn Guacamole


Ingredients

Preparation
Heat oil in a non-stick skillet to medium high heat. Sauté red onions, corn, and garlic until onions are soft but still have some firmness, about 2-3 minutes. Let cool to room temperature. While the corn mixture is cooling, scoop avocado pulp from shells into a bowl and mash with a fork, leaving some chunks. Once corn mixture has cooled, add to the bowl of avocados. Gently stir in lime juice, cumin, salt, and TABASCO® Original Red. Serve with chips or toasted pita bread.