This is a refreshing make ahead salad. Corn kernels are lightly cooked just to develop their flavor. Then mixed with chunks of smoky roasted chiles,bell peppers, luxurious avocado and crunchy sharp scallions. To make two or three days in advance, mix all the ingredient except the avocado and store in the refrigerator. Add the avocado shortly before serving.
This recipe is from Mesa Mexicana. The book is by two of our favorite chefs, Mary Sue Milliken and Susan Feniger.
AVOCADO CORN SALAD
Makes 6 generous cups
3/4 cup extra virgin olive oil
2 cups fresh corn kernels (about 5 ears) or if you’re making this out-of-season use frozen corn kernels
1 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp red pepper flakes
2 avocados, peeled and pitted
2 large red bell peppers, cored and seeded
4 poblano chiles, roasted, peeled and seeded
6 scallions, white and light green parts, thinly sliced on the diagonal
1/2 cup red vinegar
Heat half cup of the olive oil in a large skillet over medium heat. Sauté the corn with seasonings, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
Cut the avocados, bell peppers and roasted poblanos into 1/2 inch dice.
Add to the sautéed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil. Mix well and let sit twenty to thirty minutes to blend the flavors.
Serve at room temperature. Corn relish can be stored , tightly covered, in the refrigerator up to a day.