Red bean-corn relish

Chilean corn and chicken chowder Hire
Corn on the cob: While corn won't necessarily go bad if not refrigerated, it will lose 40 percent of its sugar content by spending just six hours at room temperature. Corn on the cob can be stored in the fridge -- husks and all -- for up to two days.

Makes 4 cups

This colorful relish makes an ideal partner to chicken or any grilled meat. It also steps in as a starring ingredient in a vegetarian salad that you will find here tomorrow. Or, simply serve with pitas as a cocktail snack.

1 (15-ounce) can red beans
1 ripe avocado, coarsely chopped
½ cup frozen corn kernels, thawed
¼ cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
¼ teaspoon pepper, or to taste
Salt to taste

Stir together all the ingredients in a small bowl. Refrigerate briefly to allow flavors to meld.