{"id":933,"date":"2011-11-18T03:34:37","date_gmt":"2011-11-18T03:34:37","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=933"},"modified":"2012-03-27T23:33:07","modified_gmt":"2012-03-27T23:33:07","slug":"avocado-corn-salad","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=933","title":{"rendered":"AVOCADO CORN SALAD"},"content":{"rendered":"

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This is a refreshing make ahead salad.\u00a0 Corn kernels are lightly cooked just to develop their flavor.\u00a0 Then mixed with chunks of smoky roasted chiles,bell peppers, luxurious avocado and crunchy sharp scallions.\u00a0 To make two or three days in advance, mix all the ingredient except the avocado and store in the refrigerator.\u00a0 Add the avocado shortly before serving.<\/p>\n

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This recipe\u00a0 is from Mesa Mexicana.\u00a0 The book is by two of our favorite chefs, Mary Sue Milliken and Susan Feniger.<\/p>\n

AVOCADO CORN\u00a0 SALAD<\/p>\n

Makes\u00a0 6 generous cups<\/p>\n

3\/4 cup extra virgin olive oil<\/p>\n

2\u00a0 cups fresh corn kernels (about 5 ears) or if you’re making this out-of-season use frozen corn kernels<\/p>\n

1 tsp salt, 1 tsp freshly ground black pepper, 1\/2 tsp red pepper flakes<\/p>\n

2 avocados, peeled and pitted<\/p>\n

2 large red bell peppers, cored and seeded<\/p>\n

4 poblano chiles, roasted, peeled and seeded<\/p>\n

6 scallions, white and light green parts, thinly sliced on the diagonal<\/p>\n

1\/2 cup red vinegar<\/p>\n

Heat half cup of the olive oil in a large skillet over medium heat.\u00a0 Saut\u00e9 the corn with seasonings, about 5 minutes.\u00a0 Transfer to a large mixing bowl and set aside to cool.<\/p>\n

Cut the avocados, bell peppers and roasted poblanos into 1\/2 inch dice.<\/p>\n

Add to the saut\u00e9ed corn along with the scallions, red wine vinegar and the remaining 1\/4 cup olive oil.\u00a0 Mix well and let sit twenty to thirty minutes to blend the flavors.<\/p>\n

Serve at room temperature.\u00a0 Corn relish can be stored , tightly covered, in the refrigerator up to a day.<\/p>\n

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AVOCADO CORN SALAD<\/span><\/span><\/td>\n\n
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Recipe Type: Salad<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 15 mins<\/span><\/div>\n
Cook time: 5 mins<\/span><\/div>\n
Total time: 20 mins<\/span><\/div>\n
Serves: 6 cups<\/span><\/div>\n
This is a refreshing make ahead salad. Corn kernels are lightly cooked just to develop their flavor. Then mixed with chunks of smoky roasted chiles,bell peppers, luxurious avocado<\/span><\/div>\n
Ingredients<\/div>\n