Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs (you should have 3 cups). Peel and chop the avocado into large chunks. Mix all ingredients together. Chill until ready to serve. To store, cover and refrigerate up to 3 days. Makes about 5 cups. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" Per serving: 813 Calories (kcal); 74g Total Fat; (77% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1602g)|
|Recipe Makes: 1|
|Calories from Fat: 3415 (75%)|
|Amt Per Serving||% DV|
|Total Fat 379.5g||506 %|
|Saturated Fat 55.1g||276 %|
|Monounsaturated Fat 194g|
|Polyunsanturated Fat 109.1g|
|Cholesterol 0mg||0 %|
|Sodium 333.3mg||11 %|
|Potassium 5442.8mg||143 %|
|Total Carbohydrate 288.6g||85 %|
|Dietary Fiber 89.4g||358 %|
|Sugars, other 199.2g|
|Protein 45.8g||65 %|
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Calories per serving: 4541
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