Avocado Corn Relish Recipe

1. 1

   Heat 1/2 c. of the extra virgin olive oil in a large skillet over medium heat.

2. 2

   Saute/fry the corn with the salt and pepper, about 5 min.

3. 3

   Transfer to a large mixing bowl and set aside to cold.

4. 4

   Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.

5. 5

   Add in to the sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 c. extra virgin olive oil.

6. 6

   Mix well and let sit 20 to 30 min to blend the flavors.

7. 7

   Serve at room temperature.

8. 8

   Corn relish can be stored, tightly covered, in the refrigerator up to a day.

9. 9

   To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator.

10. 10

    Add in the avocado shortly before serving.

11. 11

    This recipe yields about 6 c. of relish.

* Per serving · 4 servings · Values may vary.

No additional tips available.