Cullen's Corn Avocado Relish
3/4 cup Olive oil
4 cup Fresh corn kernels, (5 to 6 ears)
1 tsp Salt
3/4 tsp Freshly ground black pepper
2 x Avocados, peeled and seeded
4 x Poblano chiles, roasted, peeled and seeded, (see Note)
4 x Scallions, white and light green parts only, thinly sliced on the diagonal
1/2 cup Red wine vinegar
Method :
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
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important than that of not praising where praise is not due.
- Sydney Smith