Made in Oklahoma: Farm fresh corn salad

OKLAHOMA CITY – It may be Fall, but it’s still hot, and so here’s a recipe that won’t heat up the kitchen.

INGREDIENTS

• 2 tablespoons olive oil
• 4 cups fresh or frozen corn kernels
• 1 tablespoon Daddy Hinkle’s seasoning
• ½ teaspoon pepper
• 1 zucchini squash, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 red bell pepper, chopped
• ¼ cup chopped cilantro
• ¼ cup fresh lime juice
• 2 tablespoons olive oil
• ¼ teaspoon salt
• 2 avocados, diced

DIRECTIONS

1. Heat oil in a large sauté pan over medium-high heat.
2. Add corn, Daddy Hinkle’s seasoning and pepper. Cook for about 8 minutes, stirring frequently.
3. Remove from heat, and let cool.
4. In a large bowl, combine corn, squash, jalapeno, bell pepper, cilantro, lime juice, olive oil and salt.
5. Cover, and chill 30 minutes. Stir in avocado just before serving.