Time: 1 hour
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.