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CALIFORNIA AVOCADO CORN SALSA
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Author: Copyright 2004 all rights reserved, Chefs Mary Sue Milliken and Susan Feniger
Recipe Provided By the California Avocado Commission and developed by a Featured Chef

Ingredients

  • 0.750 ¾ cup
    olive oil
  • 4.000 4 cups
    fresh corn kernels (about 5 ears)
  • 1.000 1 tsp.
    salt
  • 0.750 ¾ cup
    freshly ground black pepper
  • 2.000 2
    fresh California Avocados, peeled and seeded
  • 1.000 1
    large red bell pepper, cored and seeded
  • 4.000 4
    poblano chiles, roasted, peeled and seeded
  • 4.000 4
    scallions, white and light green parts, thinly sliced on the diagonal
  • 0.500 ½ cup
    red wine vinegar

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Instructions

  1. 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.
  2. 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

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