Best Sweet Corn Avocado Relish Recipes

Emeril's Salmon with Sweet Corn, Tomato, and Avocado Relish image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 11

2 ears corn, husks and silks removed
2 vine-ripened tomatoes, cored and cut into 3/4-inch pieces
2 avocados, halved, pitted, and diced
1/2 small red onion, finely chopped
2 tablespoons finely chopped fresh parsley
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
Vegetable oil, for grates
4 skin-on salmon fillets (6 ounces each)
1/2 teaspoon Creole seasoning

Steps:

In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.

Nutrition Facts : Calories 580 g, Fat 37 g, Fiber 8 g, Protein 43 g

SWEET CORN & AVOCADO RELISH image

Number Of Ingredients 9

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.

Steps:

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.