Corn And Avocado Relish
- 1 lb frozen corn kernals
- 1 fresh jalepeno (seeded and finely diced)
- 1 small yellow crook neck squash (finely diced)
- 1 small Zucchini (finely diced)
- 2 avocados (largely diced)
- Juice of one small lime (1-2 tablespoons)
- 1 or 2 tablespoons of your favorite hot sauce (I use Tiger Sauce. It is mildly hot and a little sweet.)
- 1 teaspoon seasoned salt (I use a roasted garlic salt mix)
- Fresh ground pepper to taste
- Pita chips, blue corn chips or rice cakes for dipping or topping.
- Pour the frozen corn into a large mixing bowl. Finely dice the Jalepeno, yellow squash, and Zucchini. (Note if you do not like Jalepeno and would like to substitute half a diced red bell pepper instead. That is fine.) Add to the corn. Next cut the avocado around the center in half. Pull halves apart and remove seed. Taking your knife, make a criss cross pattern on the avocado dicing it while still in the skin. To remove the chunks of avocado, take a spoon and run it around the edge of the skin loosening the pieces of Avocado. Add to the bowl, discard the skins and seeds. Add the lime juice, hot sauce, salt and pepper to the vegetable mixture. Mix everything together and taste. Adjust seasonings to suit your preferences. The corn will still be frozen or partially thawed at this point. Cover and let sit on counter for at least one hour. Pour into a serving dish and serve with chips or top rice cakes with relish. Also a wonderful side with fish or chicken.
corn kernals, fresh jalepeno, yellow crook, zucchini, avocados, lime, sweet, salt, fresh ground pepper, chips
Taken from www.epicurious.com/recipes/member/views/corn-and-avocado-relish-1202464 (may not work)