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Mexican   -   Avocado Corn Relish   adapted from too hot tamales

  • 3/4 Cup Olive Oil
  • 4 Cups Corn Kernels
  • 1 Teaspoon Salt
  • 3/4 Teaspoon Pepper
  • 2 Large Avocado -- peeled and seeded
  • 1 Large Green Bell Pepper -- roasted and diced
  • 4 Large Poblano Peppers -- roasted and seeded
  • 4 Large Scallion -- sliced
  • 1/2 Cup Red Wine Vinegar
Directions Saute corn, salt and pepper for 5 minutes. set aside to cool. add avocados and peppers. all should be diced. add remaining ingredients. Mix and let stand for 20-30 minutes.
Serves 6
Time to Make 0:00

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