CALIFORNIA AVOCADO CORN SALSA

3/4 cup olive oil, divided
4 cups fresh corn kernels (about 5 ears)
1 tsp salt
3/4 cup freshly ground black pepper
2 California 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

Heat 1/2 cup of olive oil in a large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.

Cut avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add to corn along with scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.

Servings: 6
From: Mary Sue Milliken and Susan Feniger
Source: California Avocado Commission