Avocado Corn Relish Recipes

CORN AND AVOCADO SALSA

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
• Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

TOMATO, CORN AND AVOCADO SALSA

Steps:

• Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

BOBBY FLAY'S SCALLOPS ON CRISPY TORTILLAS ARE ONE OF HIS GREATEST HITS

Steps:

• Make the tortillas: Line a large platter with paper towels
• Heat the oil in a medium pan over medium heat until it reaches 350˚ F on a deep-fry thermometer
• Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds
• Remove the chips with a slotted spoon to the paper towels and immediately season with salt
• Repeat with the remaining hot oil, tortillas and salt
• Make the relish: Mash the avocado in a bowl until slightly smooth
• Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper
• Fold in the cilantro until combined
• Make the scallops: Heat 3 tablespoons oil in a large pan over high heat until the oil begins to shimmer
• Brush the scallops on both sides with the remaining 1 tablespoon oil
• Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture
• Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes
• Flip the scallops and cook until just cooked through, about 2 minutes more
• To serve, put a dollop of relish on each tortilla chip and top each chip with a scallop
• Garnish with cilantro leaves and a squeeze of fresh lime juice

AVOCADO RELISH

Steps:

• In small bowl, combine avocado and lime juice; set aside.
• In a separate bowl, combine remaining ingredients, mix well and carefully fold into avocado mixture.
• Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
• Just before serving, stir well.
• A nice addition to broiled chicken or fish.

CORN AND AVOCADO RELISH

Steps:

• 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.
• 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.

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS

Steps:

• For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
• For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

AVOCADO CORN RELISH

Steps:

• 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 sauted corn along with the scallions, vinegar and 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 1 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.