For the avocado spread
- 1 avocado
- Zest of 1 lime
- 2 tsp lime juice
- ½ tsp kosher salt
- ¼ tsp tabasco
For the corn
- 1 cup corn kernels (if frozen, thaw and pat dry)
- ¼ cup finely diced red onion
- ¼ tsp smoked paprika
- ½ tsp kosher salt
- 2 T lime juice
- 1 T chopped cilantro
- ½ ENVY™ apple, small diced
Topping
- ¼ cup queso fresco, crumbled
- 2 T pumpkin seeds, toasted
Method
- In a blender, blend together all ingredients for the avocado spread.
- Spread into the bottom of a medium sized to go container.
- Heat a large sauté pan over high heat and then lightly char corn kernels.
- Fold the corn together with the remaining ingredients for the corn mixture.
- Spoon over top of the avocado mixture and then top with queso fresco and toasted pumpkin seeds.
- Serve with pita chips.
