Anonymous Tue May 23 19:24:31 2006

3/4 cup olive oil

4 cups fresh corn kernels -- (5 to 6 ears)

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

2 avocados -- peeled and seeded

4 poblano chilies -- roasted, peeled and

-- seeded, (see note)

4 scallions

1/2 cup red wine vinegar

Use only the white and light green parts of the scallions. Thinly slice on the diagonal. Saut?r

the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set

aside to cool. Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add

to the saut?d corn along with the scallions, vinegar and remaining 1/4 cup olive oil. Mix

well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature. Corn

relish can be stored, tightly covered, in the refrigerator up to 1 day. To make 2 to 3 days in

advance, mix all the ingredients except the avocado and store in the refrigerator. Add the

avocado shortly before serving. Yield: 6 cups Note: Fresh chilies and bell peppers can be

roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly

charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic

bag, tie the top closed and let steam until cool to the touch, about 15

minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things

up.) The best way to peel is just to pull off the charred skin by hand and then dip the

peppers briefly in water to remove any blackened bits. Do not peel the pepper under

running water since that will wash away flavorful juices. Once peeled, cut away stems,

seeds and veins. Posted to BBQ List by Bill Wight on Feb 17, 1998