Avocado Corn Relish
Both corn and avocados are native North and South American foods. This variation on Midwestern corn relish works as a side, a sauce or a salsa. Try with pork or chicken or to liven up leftover sliced turkey. For a south-of-the border taste just stir in 1 teaspoon chili powder. For an Asian variation use curry powder.
- 1/3 cup Apple Cider Vinegar
- 1 tablespoon Olive Oil
- 2 tablespoons Red or Green Onion, chopped
- 1/2 teaspoon Salt
- Several dashes Hot Pepper Sauce, or 1 to 2 tablespoons Jalapeño Peppers, chopped
- 2 Chilean Hass Avocados
- 1 1/2 cups Corn Kernels (frozen, thawed), or 1 can (7 ounces ) Corn Kernels
In medium bowl, stir together vinegar, oil, onion, salt and pepper sauce. Cut avocados in half, remove pit, and peel. Cut into chunks. Add to dressing, tossing gently to coat. Add corn and toss to mix. Cover and refrigerate until ready to serve.