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1
Saute the corn with the salt and pepper, about 5 minutes.
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2
Transfer to a large mixing bowl and set aside to cool.
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3
Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice.
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4
Add to the sauted corn along with the scallions, vinegar and remaining 1/4 cup olive oil.
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5
Mix well and let sit 20 to 30 minutes to blend the flavors.
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6
Serve at room temperature.
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7
Corn relish can be stored, tightly covered, in the refrigerator up to 1 day.
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8
To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator.
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9
Add the avocado shortly before serving.
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10
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
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11
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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12
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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13
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
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14
The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
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15
Do not peel the pepper under running water since that will wash away flavorful juices.
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16
Once peeled, cut away stems, seeds and veins.
