Guacamole
- Cilantro, leavesa handful
- Lime juice1/2 lime
Corn salsa
- Corn2-3 ears3 parts
- Cherry tomatoes, diceda handful1 part
- Red Onions, diced1/21 part
- Habanero Peppers, diced1/2
- Saltto taste
Step 3: Make the corn salsa
Slice off the corn kernels from the cob. Prep & dice the red onion, habanero, and tomato. Chop the stem half off a bunch of cilantro, then chop that into a fine dice. Set the leafy half aside for the guac.
To a ripping hot griddle or pan (can be the same one used to cook the chicken), spread the corn kernels in an even layer. Let those undisturbed for a few minutes to develop some on one side. Remove from the pan into a mixing bowl or container.
Mix the prepped onion, tomato, cilantro, habanero into the charred corn. Add salt and lime juice to taste.
Step 3: Make the corn salsa
Guacamole
- Cilantro, leavesa handful
- Lime juice1/2 lime
Corn salsa
- Corn2-3 ears3 parts
- Cherry tomatoes, diceda handful1 part
- Red Onions, diced1/21 part
- Habanero Peppers, diced1/2
- Saltto taste
Slice off the corn kernels from the cob. Prep & dice the red onion, habanero, and tomato. Chop the stem half off a bunch of cilantro, then chop that into a fine dice. Set the leafy half aside for the guac.
To a ripping hot griddle or pan (can be the same one used to cook the chicken), spread the corn kernels in an even layer. Let those undisturbed for a few minutes to develop some on one side. Remove from the pan into a mixing bowl or container.
Mix the prepped onion, tomato, cilantro, habanero into the charred corn. Add salt and lime juice to taste.