Avocado Corn Salsa
Side Dishes
1/2 c. olive oil
4 cups fresh corn kernels (about 5 ears)
1 t. salt
3.4 t. freshly ground black pepper
2 avocados, peeled and seeded
1 large red bell pepper, cored and seeded
4 poblano chilies, roasted, peeled and seeded
4 green onions, thinly sliced on the diagonal
1/2 c. red wine vinegar
1/4 to 1/2 c. cilantro, finely chopped
Garlic salt to taste
1 . Heat the olive oil in a large skillet over medium heat. Add the corn, salt and
pepper and sauté until the corn is heated through and tender, about 5 minutes.
Transfer to a large mixing bowl and set aside to cool.
2 . Cut the avocados, bell pepper and roasted poblanos into one-fourth inch dice.
Add to sautéed corn along with green onions, and vinegar.
3 . Mix well and let sit for 20 to 30 minutes to blend the flavors. Serve at room
Nadine Melberg
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