Corn and Avocado Relish Recipe

Corn and Avocado Relish Recipe

  • 2 cups fresh corn (cut from about 3 ears)
  • 3/4 cup finely chopped onion
  • 3/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dry mustard
  • 2 firm-ripe avocados (preferably California)
  1. In a heavy 2-quart saucepan combine all ingredients except avocados. Boil corn mixture, stirring occasionally, 5 minutes and cool completely. Corn mixture may be made 1 week ahead and chilled, covered.
  2. Strain corn mixture through a sieve into a bowl, reserving cooking liquid. Halve, pit, and peel avocados. In a bowl mash 1 avocado half. Finely chop remaining avocado and add to mashed avocado with corn mixture and 2 tablespoons reserved cooking liquid, tossing to combine well. Relish may be made 1 hour ahead and chilled, its surface covered with plastic wrap.
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