This relish is not only fantastic as a dip with tortilla chips, but is also a great accompaniment to grilled chicken or pan-sautéed fish. Prepare the relish first and store in the fridge while cooking the chicken or fish, and serve cold on top with a garnish of fresh basil.
Recipe and photograph by Kimme Hargrove
2 cups fresh corn kernels (approximately three ears)
1 avocado, diced
1/2 cup tomatoes, chopped
1/2 cup bell pepper, chopped
1/2 cup red onion, chopped
1/2 cup fresh basil, thinly sliced
3 Tablespoons lime juice
2 teaspoons olive oil
Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate. Serve cold.
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