6 small tender corns or a large can of pieces of corn
6 strips of bacon
1 tablespoon butter
1 1 / 2 tablespoons red pepper, finely chopped
1 1 / 2 tablespoons green pepper, finely chopped
3 medium avocados, halved2 large lemons
1) Keep the stove a pot of water and salt.
When boiling, soak the corns and cover the pot.
Cook for 15 minutes, after return them to boil.
Drain water and save for soup.
Shattering the corns.
2) In a skillet over medium heat place the bacon and butter.
Allow to brown the bacon, remove and drain on absorbent paper.
Remember, if bacon browns too much it gets a little bitter.
Shred and save.
3) Remove the fat from pan, let alone three tablespoons.
Heat over medium heat and saute the red pepper for 3 minutes.
Add the corn kernels and cook for 5 minutes, stirring often, add the bacon.
4) Sprinkle the lemon juice over the avocados, especially on the edges so they do not darken.
Fill the centers of avocado with the corn preparation.
This dish can be served with white rice and can be used as an accompaniment to soups.