Avocado corn relish

Time 1 hour
Yields Serves 12
Avocado corn relish

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.

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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.