Recipe - Avocado Corn Relish

Three fourths cup Olive oil
4 cup Fresh corn kernels; (5 to 6
ears)
1 teaspoon Salt
Three fourths 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
cut or sliced up on the diagonal
One half cup Red wine vinegar

TOO HOT TAMALES SHOW #TH6176

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 One fourth inch dice. Add
to the sauted corn along with the scallions, vinegar and remaining One fourth 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. Yield: 6 cups

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. (If you are rushed, you can place the bag in a bowl of iced water
to speed things up.) 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.

Posted to bbqdigest by wight@odc.net on Feb 17, 1998