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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: vicki_vera
¾ Cup olive oil
4 Cups fresh corn kernels (about 5 ears)
1 teaspoon salt
¾ 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
½ Cup red wine vinegar
Heat ½ cup of olive oil in a large skillet over medium heat. Sauté 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 ¼-inch dices. Add to corn along with scallions, red wine vinegar and remaining ¼ cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.