CALIFORNIA AVOCADO CORN SALSA
Ingredients
- ¾ cupolive oil
- 4 cupsfresh corn kernels (about 5 ears)
- 1 tsp.salt
- ¾ cupfreshly ground black pepper
- 2 fresh California Avocados, peeled and seeded
- 1 large red bell pepper, cored and seeded
- 4 poblano chiles, roasted, peeled and seeded
- 4 scallions, white and light green parts, thinly sliced on the diagonal
- ½ cupred 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.
Nutrition Information per Serving
There is no nutrition information available for this recipe.
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