Corn-Avocado Relish

Lisa Romerein

This recipe goes with Fish Tacos

Yield: Makes 6 1/2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 12
  • Calories from fat: 67%
  • Protein: 0.2g
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Carbohydrate: 1.1g
  • Fiber: 0.2g
  • Sodium: 35mg
  • Cholesterol: 0.0mg

Ingredients

  • 1/4 cup lime juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 2 ears corn
  • 1 red bell pepper (8 oz.)
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 3 firm-ripe avocados (1 1/2 lb. total)

Preparation

  1. In a large bowl, whisk together 1/4 cup lime juice, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon ground cumin, and 1/8 teaspoon cayenne. Remove husks and silk from 2 ears corn. Cut kernels off cobs (about 2 cups) and add to bowl. Rinse, stem, seed, and dice 1 red bell pepper (8 oz.). Add bell pepper, 1/2 cup diced red onion, and 1/4 cup chopped cilantro to bowl; stir into dressing. Peel, pit, and chop 3 firm-ripe avocados (1 1/2 lb. total). Add to bowl and gently mix, taking care not to smash the avocado too much.
  2. Note: Nutritional analysis is per tablespoon.
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