Avocado corn relish
In Mary Sue Milliken and Susan Feniger’s relish, day-fresh sweet corn brings a bright note, contrasting the richness of the oil, avocado, vinegar and pepper.
From the story: Ripping into summer
Heat one-half cup of the olive oil in a large skillet over medium heat. Add the corn, salt and pepper, and saute until the corn is heated through and tender, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
Cut the avocados, bell pepper and roasted poblanos into one-fourth-inch dice. Add to the sauteed corn along with the green onions, vinegar and remaining one-fourth cup olive oil.
Mix well and let sit for 20 to 30 minutes to blend the flavors. Serve at room temperature.
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