Avocado corn relish

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By Emily Green

, Mary Sue Milliken and Susan Feniger

July 9, 2003

In Mary Sue Milliken and Susan Feniger’s relish, day-fresh sweet corn brings a bright note, contrasting the richness of the oil, avocado, vinegar and pepper.

From the story: Ripping into summer

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¾ cup olive oil, divided

4 cups fresh corn kernels (about 5 ears)

1 teaspoon salt

¾ teaspoon freshly ground black pepper

2 avocados, peeled and seeded

1 large red bell pepper, cored and seeded

4 poblano chiles, roasted, peeled and seeded

4 green onions, light green and white parts, thinly sliced on the diagonal

½ cup red wine vinegar

Heat one-half cup of the olive oil in a large skillet over medium heat. Add the corn, salt and pepper, and saute until the corn is heated through and tender, 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 sauteed corn along with the green onions, vinegar and remaining one-fourth cup olive oil.

Mix well and let sit for 20 to 30 minutes to blend the flavors. Serve at room temperature.

Adapted from the Border Grill where this avocado corn relish is served with skirt steak.

Make Ahead:

The relish can be stored, tightly covered, in the refrigerator for up to a day. To make it 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.