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Pepper Recipe

Pepper Recipe recipe image
This vibrant corn and poblano relish is a perfect side dish or topping for grilled meats and fish. The sweetness of fresh corn kernels balances beautifully with the smoky depth of roasted poblanos and the creamy richness of ripe avocados. A splash of red wine vinegar adds a necessary tang, while fresh scallions provide a sharp, clean finish. The texture is chunky yet cohesive, making it ideal for scooping with tortilla chips or serving alongside a simple summer salad. It&# 226;ÂÂs an easy, fresh preparation that highlights seasonal ingredients without requiring complex techniques. Perfect for weeknight dinners, potlucks, or as a colorful addition to a summer barbecue spread.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1489.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant corn and poblano relish is a perfect side dish or topping for grilled meats and fish. The sweetness of fresh corn kernels balances beautifully with the smoky depth of roasted poblanos and the creamy richness of ripe avocados. A splash of red wine vinegar adds a necessary tang, while fresh scallions provide a sharp, clean finish. The texture is chunky yet cohesive, making it ideal for scooping with tortilla chips or serving alongside a simple summer salad. It&# 226;ÂÂs an easy, fresh preparation that highlights seasonal ingredients without requiring complex techniques. Perfect for weeknight dinners, potlucks, or as a colorful addition to a summer barbecue spread.
Ingredients
  • 3/4 cup Olive oil
  • 4 cups Fresh corn kernels -- (5 to 6 ears)
  • 1 teaspoon Salt
  • 3/4 teaspoon Freshly ground black pepper
  • 2 avocados Peeled and seeded
  • 4 poblano Chilies -- roasted, peeled and
  • Seeded, (see note)
  • Scallions
  • 1/2 cup Red wine vinegar
Directions
  1. 1
    Heat 1/2 cup of the olive oil in a large skillet over medium-high heat.
  2. 2
    Add the fresh corn kernels, salt, and black pepper to the skillet.
  3. 3
    Sauté the corn, stirring occasionally, until lightly browned and tender, about 5 minutes.
  4. 4
    Transfer the sautéed corn to a large mixing bowl and allow it to cool to room temperature.
  5. 5
    While the corn cools, thinly slice the scallions on the diagonal, using only the white and light green parts.
  6. 6
    Dice the avocados, roasted poblano chilies, and any remaining bell peppers into 1/4-inch cubes.
  7. 7
    Add the diced vegetables and scallions to the bowl with the cooled corn.
  8. 8
    Pour in the red wine vinegar and the remaining 1/4 cup of olive oil.
  9. 9
    Gently toss all ingredients together until evenly combined.
  10. 10
    Let the mixture sit for 20 to 30 minutes to allow the flavors to meld.
  11. 11
    Serve at room temperature.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1489.5kcal
% Daily Value *
Total Fat 122.0g188%
Saturated Fat 17.4g87%
Cholesterol 0.0mg0%
Sodium 9833.7mg410%
Total Carbohydrate 114.5g39%
Dietary Fiber 21.5g86%
Sugars 30.8g
Protein 19.3g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, poblano, avocado, relish, summer, salad, vegan, fresh, scallion, vinegar, smoky, side dish, grilling, barbecue, chili, olive oil, vegetable, fresh corn, roasted pepper, healthy
Read it online: https://www.chefs-mate.com/recipe/pepper-recipe/