California Avocado Corn Salsa
 
3/4 cup  olive oil
4 cup  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. 
 
-- 
(ID: 1304) Mirror: rec.food.recipes: Sun, Sep 18, 2005


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