California Avocado Corn Salsa
California Avocado Corn Salsa
3/4 Cup olive oil 4 Cups fresh corn kernels (about 5 ears) 1 tsp salt 3/4 Cup freshly 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 1/2 Cup red wine vinegar Heat 1/2 cup of olive oil in a large skillet over medium heat. Saute 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. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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