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Recipe Name: Avocado Corn Relish Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3/4 Cup(s) Olive oil
4 Cup(s) Fresh corn kernels, 5 to 6
1 Teaspoon(s) Salt
3/4 Teaspoon(s) Freshly ground black pepper
2 Avocados, peeled and seeded
4 Poblano chiles, roasted
peeled and seeded see
4 Scallions, white and light
green parts only thinly
sliced on the diagonal
1/2 Cup(s) Red wine vinegar
TOO HOT TAMALES SHOW #TH6176 Saute the corn with the salt and pepper,
about 5 minutes. Transfer to a large mixing bowl and set aside to
cool. Cut the avocados, bell pepper and roasted poblanos into 1/4 inch
dice. Add to the sauted corn along with the scallions, vinegar and
remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to
blend the flavors. Serve at room temperature. Corn relish can be
stored, tightly covered, in the refrigerator up to 1 day. To make 2 to
3 days in advance, mix all the ingredients except the avocado and
store in the refrigerator. Add the avocado shortly before serving.
Yield: 6 cups Note: Fresh chiles and bell peppers can be roasted over
a gas flame or on a tray under the broiler. Keep turning so the skin
is evenly charred, without burning and drying out the flesh. Transfer
the charred peppers to a plastic bag, tie the top closed and let steam
until cool to the touch, about 15 minutes. (If you are rushed, you can
place the bag in a bowl of iced water to speed things up.) The best
way to peel is just to pull off the charred skin by hand and then dip
the peppers briefly in water to remove any blackened bits. Do not peel
the pepper under running water since that will wash away flavorful
juices. Once peeled, cut away stems, seeds and veins. Posted to
bbq-digest by on Feb 17, 1998

Nutrition (calculated from recipe ingredients)
Calories: 3044
Calories From Fat: 1927
Total Fat: 221g
Cholesterol: 0mg
Sodium: 3996.6mg
Potassium: 4417.7mg
Carbohydrates: 284.3g
Fiber: 66.5g
Sugar: 103.5g
Protein: 27.4g

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