2 ripe avocados, pitted, peeled and diced
1/4 cup diced red onion
1/4 cup Old El Paso™ pickled jalapeño slices (from 12-oz jar), drained, diced
2 tablespoons fresh lime juice
2 tablespoons mayonnaise or salad dressing
1/2 teaspoon salt
tortilla chips
In 8-inch nonstick skillet, cook corn over medium-high heat 5 to 8 minutes, stirring occasionally, until lightly toasted. Meanwhile, in medium bowl, mix remaining ingredients except tortilla chips with fork, mashing avocados. Stir in corn. Serve with tortilla chips.