Ingredients
3/4 c. Olive oil
4 c. Fresh corn kernels (about 5 ears)
1 tsp salt
3/4 tsp pepper
2 avocados, peeled, pitted, and chopped
1 large red bell pepper, cored, seeded, and chopped
4 green onions, thinly sliced
1/2 c. Red wine vinegar
4 poblano chiles, roasted, peeled, seeded, and chopped.
Preparation
Heat 1/2 c. Oil in a large skillet over medium heat. Add corn, salt and pepper. Cook 5 minutes, stirring occasionally. Transfer to large bowl, set aside and let cool.
Add avocado, peppers, chiles, green onion, vinegar, and remaining 1/4 c. Of oil to bowl with corn and mix well. Let sit 20-30 minutes.
