Avocado Corn Relish Recipe

• 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

1. Heat 1/2 c. of the extra virgin olive oil in a large skillet over medium heat.
2. Saute/fry the corn with the salt and pepper, about 5 min.
3. Transfer to a large mixing bowl and set aside to cold.
4. Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.
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. Mix well and let sit 20 to 30 min to blend the flavors.
7. Serve at room temperature.
8. Corn relish can be stored, tightly covered, in the refrigerator up to a day.
9. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator.
10. Add in the avocado shortly before serving.
11. This recipe yields about 6 c. of relish.

extra virgin olive oil, fresh corn kernels, salt, freshlygrnd black pepper, avocados, red bell pepper, chiles, scallions, red wine vinegar

Taken from cookeatshare.com/recipes/avocado-corn-relish-72399 (may not work)