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Avocado Corn Relish

Serve as an appetizer, or a great topping to grilled chicken or fish…

8-oz frozen sweet yellow corn
3 medium avocados, diced
1 diced red bell pepper
½ c. diced red or white onion
red wine or balsamic vinegar (or sometimes both!)
olive oil
salt and pepper to taste (optional)

Combine avocados, pepper, corn and onion. In a separate bowl, combine a few teaspoons of the olive oil with about twice as much vinegar, and add salt & pepper if you like. Stir into the vegetable mixture, only adding enough to wet, not to saturate. (Note: if you leave the whole avocado pits in the mixture as well, the avocados won’t go brown as fast.) Serves 4.

From the healthy kitchen of Emily Duval Ledger.