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Categories: Sauces and condiments, Vegetarian

Avocado corn relish

Avocado corn relish
Los Angeles Times

At farmers markets, people don't just buy sweet corn. They attack it. They rip back husks, jab thumbnails into sample kernels and wait for the plump grains to erupt with milk. The fresher the corn, the more furiously they rip ... Read more

Time: 1 hour | Serves 12
Note: This corn relish is served with skirt steak at the Border Grill restaurants. It can be stored, tightly covered, in the refrigerator for up to a day. To make it 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
  • 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 1Heat 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 2Cut 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.

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.
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