Avocado Corn Relish
- 3/4 cup Olive oil
- 4 cup Fresh corn kernels; (5 to 6-ears)
- 1 tsp Salt
- 3/4 tsp Freshly ground black pepper
- 2 Avocados; peeled and seeded
- 4 Poblano chiles; roasted,-peeled and seeded, (see-Note)
- 4 Scallions; white and light-green parts only, thinly-sliced on the diagonal
- 1/2 cup Red wine vinegar
TOO HOT TAMALES SHOW #TH6176 sauté the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add to the sautéd corn along with the scallions, vinegar and remaining 1/4 cup olive oil.
Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to 1 day.
To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.Servings: 6 cups
Submitted by: Recipe Group Member
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