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Chef Scott's Smoked Corn Relish Salad
August 25, 2016

Crunchy, sweet and sour salad. Good recipe to use when sweet corn is in season. But, this 1st time making it, I just used some leftover grilled corn on the cab that came with the take outs we had for lunch. To enhance the Tex-Mex flair, I used lime juice instead of balsamic vinegar, and just 1/2 cup of it. I omitted the black olives, my youngest doesn't like them. I served couple of slices of avocados next to the salad, on each plate. Next time, I might chop some avocados and mixed them in the salad.

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