Sweet Corn/Avocado Relish

by Celia Collins

1 can sweet corn, drained*
3/4 cup red onion, cut into 1/8” dice
1 fresh jalapeno pepper, cored, seeded and minced
3 tbsp fresh lime juice -- more to taste
1 tsp white wine vinegar or champagne vinegar
1 avocado *pit removed
1/3 cup chopped fresh cilantro
2 1/2 tbsp olive oil

• In a medium bowl, combine the onion, jalapeno, lime juice, vinegar and a generous pinch of salt.
• Dice the avocado.  Use a paring knife to carefully make 1/4-inch thick slices through the flesh without piercing the skin.  Rotate the avocado 90 degrees and slice again, to create 1/4-inch squares.  With the avocado in the palm of your hand, slide a large metal spoon between the skin and flesh and gently scoop out the squares.
• Add the avocado pieces, corn kernels, and cilantro to the onion mixture. 
• Add the olive oil and another pinch of salt and stir gently.  Season to taste, adding more salt and lime juice as needed.
• Serve with tortilla chips or use as a side dish.

*Best is Green Giant Niblets with “crisp” somewhere on the label