This recipe is best if made the same day that you are serving, as avocados tend to brown within 24 hours.
Cook Woodstock Frozen corn according to the instructions on the package, drain and rinse with cold water. Be sure to drain all of the canned vegetables thoroughly, and remove the tomato seeds in order to ensure your mixture doesn’t contain too much liquid. Toss all ingredients together in a large bowl, mix well.
Chill until cold to allow the flavors to mingle. Serve with tortilla or pita chips.