CALIFORNIA AVOCADO CORN SALSA
Recipe Provided By Copyright 2004 all rights reserved, Chefs Mary Sue Milliken and Susan Feniger
1
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 6 |
Ingredients
- 0.750¾ cup olive oil
- 4.0004 cup fresh corn kernels (about 5 ears)
- 1.0001 tsp. salt
- 0.750¾ cup freshly ground black pepper
- 2.0002 fresh California Avocados, peeled and seeded
- 1.0001 large red bell pepper, cored and seeded
- 4.0004 poblano chiles, roasted, peeled and seeded
- 4.0004 scallions, white and light green parts, thinly sliced on the diagonal
- 0.500½ cup red wine vinegar
Instructions
- Heat 1/2 cup of olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
- Cut avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add to corn along with scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.