Instructions: Heat 1/2 cup of the olive oil in a large skillet over medium heat.

Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.

Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice. Add to the sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. 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 all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.

This recipe yields about 6 cups of relish.

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