Tuesday, May 5, 2015

Cinco de Mayo Recipe: Corn and Avocado Relish

Cinco de Mayo is here! This relish is versatile because you can eat it as a dip with chips...put it on top of Chipotle Pepper-Marinated Steak... try it on any grilled meat or fish.  Add a little bit of Latin flair to your meal.

2 avocados
1/2 cup fresh corn kernels (from 1 ear of corn)
1/4 cup minced red onion
1 teaspoon of Happy Hal's Jalepeno Relish or 1 small jalapeno, seeded and minced
1 tablespoon lime juice
1 tablespoon olive oil
Salt and pepper

Boil 1 ear of corn for 4 minutes.  Remove the kernels and mix with onion, jalapeno, lime juice, olive oil, salt and pepper.  Cube your avocados and mix them into the relish.  So Good!


danielle said...

Where is the recipe??

capitalcooking said...

I'm sorry, I don't have the recipe, but you could contact the restaurant.