California Avocado Roasted Corn Relish

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Serves: 24
cups  roasted corn - cut from the cob
1 1/2  cups  Roma tomato - diced, 1/4"
1 1/2  cups  onion - sweet white
Tbsp.  jalapeño chile - seeded, minced
Tbsp.  lime juice - fresh, squeezed
Tbsp.  salt - kosher
Tbsp.  pepper - fresh, cracked
3/4  cup  cilantro - chopped
cups  California Avocado - diced 1/4"
3/4  cup  olive oil

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


  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

John Howie

Chef John Howie, Seastar in Seattle, WA

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