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Recipe: Avocado corn relish

Time: 1 hour

Servings: 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

1. Heat one-half cup of the olive oil in a large skillet over medium heat. Add the corn, salt and pepper, and sauté until the corn is heated through and tender, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.

2. Cut the avocados, bell pepper and roasted poblanos into one-fourth-inch dice. Add to the sautéed corn along with the green onions, vinegar and remaining one-fourth cup olive oil.

3. Mix 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.

Copyright © 2015, Los Angeles Times
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