Avocado Corn Relish Recipe - Cooking Index
Avocado Corn Relish Recipe - Cooking Index
This corn relish is served with skirt steak at the Border Grill restaurants.
Type: Vegetables| 3/4 cup | Olive oil - divided | |
| 4 cups | Fresh corn kernels - (5 ears) | |
| 1 teaspoon | Salt | |
| 3/4 teaspoon | Freshly-ground black pepper | |
| 2 | Avocados - peeled, seeded | |
| 1 | Red bell pepper - cored, seeded (large) | |
| 4 | Poblano chiles - roasted, peeled, | |
| And seeded | ||
| 4 | Green onions, light green and white - thinly sliced | |
| 1/2 cup | Red wine vinegar |
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.
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.
Mix well and let sit for 20 to 30 minutes to blend the flavors. Serve at room temperature. Can be stored, tightly covered, in the refrigerator for up to a day.
To make this 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
This recipe yields 12 servings.
Each serving: 242 calories; 3 grams protein; 17 grams carbohydrates; 5 grams fiber; 20 grams fat; 3 grams saturated fat; 0 cholesterol; 209 mg. sodium.
Source:
The Los Angeles Times, 07-09-2003
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.