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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Avocado Corn Relish   
    Categories: Vegetables, Fruits, Chilies   
         Yield: 12 Servings   
       
       3/4 c  Olive oil; divided   
         4 c  Fresh corn kernels; abt 5   
              - ears *   
         1 ts Salt   
       3/4 ts Fresh ground black pepper   
         2    Avocados; peeled, seeded   
         1 lg Red bell pepper; cored,   
              - seeded   
         4    Poblano chilies; roasted,   
              - peeled, seeded   
         4    Green onions; light green &   
              - white parts, thin sliced   
              - on the diagonal   
       1/2 c  Red wine vinegar   
       
     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 in a   
     1/4" 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.   
        
     MAKE AHEAD: The relish can be stored, tightly covered,   
     in the refrigerator for up to a day. To make it 2 to 3   
     days in advance, mix all the ingredients except the   
     avocado and store in the refrigerator. Add the avocado   
     shortly before serving.   
        
     * UDD NOTE: If you use canned (Green Giant is best) corn   
     niblets or frozen corn you can skip the first step.   
        
     By: Mary Sue Milliken and Susan Feniger of Border Grill   
        
     RECIPE FROM: https://www.latimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Combining scallops and butter is basically never a bad idea.   
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