Jill has been busy behind the scenes compiling a collection of all sorts of Texas recipes from old and new sources. Gourmet Jack will be presenting selected recipes and working on the possibility of putting a collection together for GJ Foodies later.
The first from The Southwest Collection is simple, really tasty, and quintessentially Southwester. It comes from Mary S. Milliken’s book Mesa Mexicana
It’s easy to put together and Jack can guarantee that if you want some for a second sitting, make a double batch. I say relish, you say salsa, whatever!! The flavor goodness in this dish comes from the combination of sauteed fresh corn kernels and smoky roasted poblano chilis. This is quick mover on buffet tables, as a side for various grilled steaks, piled on tortillas, or right off a spoon for breakfast. Mmmm …
Avocado Corn Relish
You will find that this is an ideal dish to practice your mise-en-place skills. It all goes together fairly quickly and it will help to have everything ready for the big bowl and the wooden spoon part.
Ingredients
¾ cup olive oil (separate into ½ and ¼)
4 cups fresh corn kernels (about 5 regular sized ears)
1 tsp salt
¼ tsp freshly ground black pepper
2 avocados, peeled and seeded
1 large bell pepper (red or yellow)
4 poblano chilis, roasted, peeled and seeded
4 scallions, white and green parts, thinly sliced on diagonal
½ cup red wine vinegar
STEP 1
• Heat broiler to high
• Remove stems, halve and remove seeds, from poblanos
• Place on foil lined broiler pan skin side up
• Char for approx 7-8 mins till skins are nicely charred and starting to come off.
• Place in bowl, cover with plastic wrap
• Let stand for 10 minutes
STEP 2
• Heat ½ cup olive oil in a large skillet , medium heat
• Season with salt and pepper
• Sautee corn kernels for about 5 minutes
• Transfer to a large mixing bowl and set aside to cool.
• When cool, the skins will slide off fairly easily.
STEP 3
• Cut the avocados, bell pepper and poblanos into ¼" dice
• Add to the sauteed corn
• Add remaining ¼ cup olive oil
• Add scallions and red wine vinegar
• Mix well and let sit for 20-30 minutes to blend the flavors
STEP 4
Add avocado shortly before serving
Can be stored tightly covered in refrigerator up to a day.
Serve at room temperature.
STEP 5 SERVE and ENJOY
