Cool Southwestern Salad With Corn and Avocado - Stand corn cob, stem removed and pointy end up, in a deep bowl. Cut downward with a sharp paring knife to remove kernels.
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty.