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Avocado Corn Relish

Serves: 4 people

Recipe Ingredients

3/4 cup 177mlOlive oil
4 cups 250g / 8.8ozFresh corn kernels - (abt 5 ears)
1 teaspoon 5mlSalt
3/4 teaspoon 3.8mlFreshly-ground black pepper
2   Avocados - peeled and seeded
1   Red bell pepper - cored and seeded
4   Poblano chiles - roasted, peeled, and seeded
4   Scallions, white and light green - sliced thin on the diagonal
1/2 cup 118mlRed wine vinegar

Recipe Instructions

Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute 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 sauteed corn along with the scallions, red wine vinegar and the 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 a 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.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6145 broadcast 08-28-1996) - Downloaded from their Web-Site -


Average rating:

5.7 (20 votes)

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