Ingredients

• 3/4 cup olive oil
• 4 cups fresh corn kernels (5 to 6 ears)
• 1 teaspoon salt
• 3/4 teaspoon 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

Browse by ingredient

Instructions

1. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
2. Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add to the sauted 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.
3. 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.