We’re back in Cynthia’s Kitchen just in time for Thanksgiving. She’s already shared her famous recipes for apricot cookies, pecan pie and sweet potato souffle. This time she’s filling us in on her sought after corn salad. Now this may not be a traditional Thanksgiving side dish but trust us - it’s always a crowd pleaser... no matter what time of the year.
Once everything is diced combine and gently toss in a large bowl. Add the avocado in last so it doesn’t get damaged. Enjoy!
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