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Ingredients
- 3/4 c. Extra virgin olive oil
- 4 c. Fresh corn kernels - (abt 5 ears)
- 1 tsp Salt
- 3/4 tsp Freshly-grnd black pepper
- 2 x Avocados peeled and seeded
- 1 x Red bell pepper cored and seeded
- 4 x Poblano chiles roasted, peeled, and seeded
- 4 x Scallions, white and light green sliced thin on the diagonal
- 1/2 c. Red wine vinegar
Directions
- Heat 1/2 c. of the extra virgin olive oil in a large skillet over medium heat.
- Saute/fry the corn with the salt and pepper, about 5 min. Transfer to a large mixing bowl and set aside to cold.
- Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice. Add in to the sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 c. extra virgin olive oil. Mix well and let sit 20 to 30 min to blend the flavors. Serve at room temperature.
- Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add in the avocado shortly before serving.
- This recipe yields about 6 c. of relish.
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