Avocado Corn Relish

Preparation info

  • Difficulty


  • Makes

    6 Cups

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

In this refreshing relish, corn kernels are lightly cooked just to develop their flavor and then mixed with chunks of smoky roasted chiles, luxurious avocodo and crunchy sharp scallions. Such a fabulous relish can easily take the place of a cooked sauce with casual foods liked grilled skirt steak or fish, and it is a boon on buffet tables since it complements so many foods. We have been known to eat this relish off the spoon or with nothing more than tortillas and be quite content.


  • 3/4 cup olive oil
  • 4 cups fresh corn kernels (about 5 ears)
  • 1 tablespoon salt
  • 3/4 tablespoon freshly ground black pepper
  • 2 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
  • 1/2 cup red wine vinegar


  1. Heat 1/2 cup of the olive oil in a large skillet over medium heat. Sauté the com with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
  2. Cut the avocados, bell pepper, and roasted poblanos into 1/4-inch dice. Add to the sautéed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
  3. Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix well all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.