Avocado Corn Salsa
3/4 cup olive oil
4 cups fresh corn kernels (about 5 ears)
1 teaspoon salt
3/4 teaspoon freshly 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 thinly sliced on the diagonal
1/2 cup red wine vinegar
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.
How to Roast Peppers
Heat your broiler, cut the pepper in half and remove the stem, veins, and seeds. Place the pepper on a broiler pan. Coat the pepper lightly with oil. Broil for 5 to 7 minutes. Rotate the pepper as the flesh closest to the heat blackens and blisters. Remove the pepper when it has blackened completely. Place it in a bowl and cover to allow it to steam (or put the peppers in a paper bag and close it). After 15 to 20 minutes, scrape off and discard the blackened skin. Remove and discard the seed pod, stem and inner ribs before using.