2 teaspoons vegetable oil
1 can Green Giant Sweet Corn
1 teaspoon ground Spice Islands cumin
1/2 teaspoon salt
4 cloves garlic, pressed or finely chopped
3 large, ripe Haas avocados, halved, pitted and lightly mashed
1 medium ripe tomato, chopped
1/3 cup finely chopped red onion
2 to 3 tablespoons lime juice
3 tablespoons chopped fresh cilantro
Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and salt and cook 5 minutes or until corn begins to brown, stirring occasionally. Stir in garlic and cook 1 minute. Remove corn from skillet and let cool.
Combine avocado, tomato, onion and lime juice in medium bowl. Stir in corn and cilantro and season to taste with additional salt.
Serve with tortilla chips.