California Avocado Roasted Corn Relish

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Serves: 24

3 cups roasted corn - cut from the cob 1 1/2 cups Roma tomato - diced, 1/4" 1 1/2 cups onion - sweet white 3 Tbsp. jalapeño chile - seeded, minced 6 Tbsp. lime juice - fresh, squeezed 2 Tbsp. salt - kosher 2 Tbsp. pepper - fresh, cracked 3/4 cup cilantro - chopped 3 cups California Avocado - diced 1/4" 3/4 cup olive oil
  1. Mix all ingredients except the avocado and olive oil together in a bowl and toss until well coated. Hold refrigerated until needed. When ready to serve add the avocado and olive oil. Toss until coated.

Serving Suggestions:
Try this recipe with our Ancho Chili-Seared Scallops with California Avocado Roasted Corn Relish.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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