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!

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