2010 recipe by Chef Robert Ash and Marcus Restaurants
1 lb chicken breast (cubed), 1 lb. shucked Peruvian corn, 2 tbsp. lime juice, 2 tbsp granulated sugar, 2 tbsp. unsalted butter, 2 tbsp. chopped fresh cilantro, 10-12 6” bamboo skewer (pre-soaked in cold water)
Cube chicken into 1″ pieces and toss with marinade to coat evenly. Place three pieces of chicken on a skewer, season and grill. Prepare the corn, then place in a saute’ pan over heated vegetable oil, cooking until slightly browned. Add granulated sugar and lime juice and cook until slightly caramelized. At the end add butter and cilantro. Place the corn into a serving dish, then the skewered chicken and sprinkle with sliced scallions.
2 whole yellow bell peppers, 2 tbsp. aji amarillo paste, ¼ c. rice wine vinegar, 2 tbsp. lime juice, ½ c. grape seed oil, adn to taste kosher salt and black pepper
Rub peppers with oil and charred over a grill or burner. Place into a bowl and cover with plastic to steam 30 minutes. Remove char and seeds. Blend and puree until smooth.