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

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