FEATURED RECIPE

Marc Petralia Executive Chef

Avocado Corn Relish

In this refreshing relish, corn kernels are lightly cooked just to develop their flavor and then mixed with chunks of smoky roasted chiles, luxurious avocado and crunchy sharp scallions Such a relish can easily take the place of a cooked sauce with casual foods like grilled skirt steak or fish This relish can be eaten right off the spoon or with nothing more than tortilla chips

Ingredients:

¾ cup olive oil

4 cups fresh corn kernels (about 5 ears)

1 Tablespoon Sea/Kosher salt

¾ Tablespoon ground black pepper

2 Haas Avocados, peeled and seeded

1 large red bell pepper, cored and seeded

4 poblano chiles, roasted, peeled, and seeded

4 scallions, white and light green parts, thinly sliced on the bias

½ cup red wine vinegar

Directions:

Heat ½ 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 ¼ inch dice Add to the sauteed corn along with the scallions, red wine vinegar, and remaining ¼ 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, lightly covered, in the refrigerator To make 2 to 3 days in advance, mix all ingredients EXCEPT the avocado and store in the refrigerator Add the avocado shortly before serving

To roast the poblano peppers heat oven to 425 degrees and roast 10-15 minutes until the skin is blistered and charred.

Peel skin of the poblano prior to using in the relish

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Learn something new

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