California Avocado season has ended.

California Avocado Roasted Corn Relish

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California Avocado Roasted Corn Relish



Serves: 24

3 cups roasted corn - cut from the cob
1 1/2 cups Roma tomato - diced, 1/4"
1 1/2 cups onion - sweet white
3 Tbsp. jalapeño chile - seeded, minced
6 Tbsp. lime juice - fresh, squeezed
2 Tbsp. salt - kosher
2 Tbsp. pepper - fresh, cracked
3/4 cup cilantro - chopped
3 cups California Avocado - diced 1/4"
3/4 cup olive oil

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Mix all ingredients except the avocado and olive oil together in a bowl and toss until well coated. Hold refrigerated until needed. When ready to serve add the avocado and olive oil. Toss until coated.

Serving Suggestions:
Try this recipe with our Ancho Chili-Seared Scallops with California Avocado Roasted Corn Relish

Nutrition information per serving

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

About the author

Chef John Howie, Seastar in Seattle, WA


(1 Ratings)