Subj : 7/31 Nat'l Avocado Day 5
To   : All
From : Dave Drum
Date : Tue Jul 30 2024 06:27 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado Corn Relish
 Categories: Vegetables, Fruits, Chilies
      Yield: 12 Servings
 
    3/4 c  Olive oil; divided
      4 c  Fresh corn kernels; abt 5
           - ears *
      1 ts Salt
    3/4 ts Fresh ground black pepper
      2    Avocados; peeled, seeded
      1 lg Red bell pepper; cored,
           - seeded
      4    Poblano chilies; roasted,
           - peeled, seeded
      4    Green onions; light green &
           - white parts, thin sliced
           - on the diagonal
    1/2 c  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 in a
  1/4" 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.
  
  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.
  
  * UDD NOTE: If you use canned (Green Giant is best) corn
  niblets or frozen corn you can skip the first step.
  
  By: Mary Sue Milliken and Susan Feniger of Border Grill
  
  RECIPE FROM: https://www.latimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Combining scallops and butter is basically never a bad idea.
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