I love coming home to visit my parents because they make all of their new favorite dishes, instead of staying with my old childhood favorites. New dish after new dish makes it feel like going to a new restaurant every night – except I don’t have to change out of my yoga pants.

My mom made this dish as an appetizer this weekend. Talk about a ton of flavor packed into a pretty easy to make dish. It was perfect for the Texas heat – light and fresh.

We ate it as a dip with chips but all agreed it would also be great on fish too. Or with black beans. Or just eaten with a spoon, for that matter.

Corn and Avocado Relish

16 oz canned corn, drained
4.5 oz sliced, canned black olives, drained
1 red pepper, chopped
4 large avocados, chopped


1/2 cup olive oil
1/4 cup lemon juice
3 tablespoons white wine vinegar
1 teaspoon oregano flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Combine everything except avocado and chill overnight. Add the chunks of avocado right before serving.

1 Comment on Corn and Avocado Relish

  1. Kristin Murdock
    September 7, 2011 at 10:39 AM (6 years ago)

    That sounds {and looks!} yummy. I might even add some fresh jalapeno to spice it up. Mmm.


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