1 cup frozen corn
1 jalapeno pepper, chopped fine
1 roasted red pepper, chopped
1 tablespoon vegan soy butter
3 tablespoons fresh chopped cilantro
1/2 teaspoon Adobo seasoning
salt and pepper to taste
In skillet, melt butter and saute corn, jalapeno pepper and roasted red pepper for five minutes or until jalapeno is soft. Take skillet off the stove, add Adobo seasoning, salt and pepper and let cool. Meanwhile, scoop avocado into bowl. Add cilantro and lime juice and mix with a fork. Add the vegetable mixture and stir. Add salt and pepper to taste.