- In a small skillet over medium heat, saute corn in avocado oil until cooked through, about 3-5 minutes. Set aside to cool.
- Meanwhile, add avocado and blueberries to a large glass bowl and mash with a fork until combined. Add the reserved corn and the remaining ingredients and mix well to combine. Garnish with blueberries.
- Serve and enjoy–goes great with tortilla chips or as a topping for tacos.