What You'll Need
1/2 cup avocado or extra virgin olive oil
2 cloves fresh garlic, minced
1/2 red onion, diced
4 cups fresh/frozen corn kernels
Sea salt
Cracked black pepper
Ground cinnamon
2 avocados, peeled, seeded, cut into 1/2-inch cubes
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
4 poblano chiles, roasted over an open flame, peeled, seeded, diced
4-6 scallions, thinly sliced (root to tip) on the diagonal
Juice of 1 fresh lemon
Several leaves of radicchio

Instructions
Heat 1/2 cup oil in a large skillet over medium heat and sauté garlic and onion for 1-2 minutes. Stir in corn, a light seasoning of salt and pepper (to taste), a pinch of cinnamon and sauté for 5 minutes. Set aside to cool in skillet.

Stir avocados, red pepper, poblanos and scallion gently into corn mixture with lemon juice and remaining oil. Transfer to a bowl and set aside for 30 minutes before serving to allow flavors to develop.

To serve, arrange whole leaves of radicchio on a platter and mound relish on top.

Makes 3-5 servings.