Sweet Corn Relish with Avocado, Jalapeño & Cilantro

Sweet Corn Relish with Avocado, Jalapeño & Cilantro
Photo by Scott Phillips


  • ½ fresh jalapeño, cored, seeded, and minced
  • Kernels from 3 large ears corn (about 2-½ cups)
  • 1 small red onion (about 6 oz.), cut into 1/8-inch dice
  • 3 Tbs. olive oil
  • ½ avocado, pit removed
  • Kosher salt to taste
  • 3 Tbs. fresh lime juice; more to taste
  • + 2 more ingredients
    • 1/3 cup chopped fresh cilantro
    • 1 tsp. Champagne vinegar or white-wine vinegar

Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 minute. Drain and set aside. In a medium bowl, combine the onion, jalapeño, lime juice, vinegar, and a generous pinch of salt. Use a paring knife to carefully make 1/4-inch thick slices through the avocado flesh without...

View full recipe at Fine Cooking


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