3/4 cup olive oil, divided 4 cups fresh corn kernels (about 5 ears) 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 2 avocados, peeled and seeded 1 large red bell pepper, cored and seeded 4 poblano chiles, roasted, peeled and seeded 4 green onions, light green and white parts, thinly sliced on the diagonal 1/2 cup red wine vinegar

Step 1 Heat one-half cup of the olive oil in a large skillet over medium heat. Add the corn, salt and pepper, and saute until the corn is heated through and tender, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.

Step 2 Cut the avocados, bell pepper and roasted poblanos into one-fourth-inch dice. Add to the sauteed corn along with the green onions, vinegar and remaining one-fourth cup olive oil.

Step 3Mix well and let sit for 20 to 30 minutes to blend the flavors. Serve at room temperature.

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