Combine corn, chipotle pepper and 1/4 teaspoon salt in medium bowl. Set aside.
Beat egg, 1 tablespoon water and adobo sauce in shallow dish until blended. Place tortillachips in second shallow dish. Dip each beef steak into egg mixture, then into tortilla chipsto coat both sides.
Heat 1 teaspoon oil in large nonstick skillet over medium to medium-high heat until hot.Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160degreesF) doneness, until not pinkin center and juices show no pink color, turning once and adding another 1 teaspoon oil toskillet after turning steaks. Remove steaks; keep warm. Repeat with remaining 2teaspoons oil and steaks. Top each steak evenly with Smoky Corn Relish.
Cook's Tip: Smoky Corn Relish can also be served warmed. Combine corn, chipotle pepper and1/4 teaspoon salt in medium saucepan. Heat over medium-high heat until hot, stirringoccasionally. Keep warm until ready to serve.
Tip: One and one-half cups defrosted frozen corn may be substituted for canned corn.
recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium andzinc; and a good source of fiber.
Funded by The Beef Checkoff