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Tamar and Madison's Confetti Corn and Chicken Skewers with Fried Cactus

Originally aired

INGREDIENTS
  • For the Confetti Corn:
  • 4 tablespoons butter
  • 2 jalapeo peppers, seeded and diced
  • 1 Serrano pepper, seeded and diced
  • 1 clove garlic, peeled and minced
  • 3 ears of fresh sweet corn, cut off the cob
  • 2 teaspoons lime juice
  • 1 red bell pepper, seeded and chopped
  • 2 small zucchini, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup crumbled farmers cheese (may substitute feta cheese)
  • 2 tablespoons herbs, minced
  • For the Fried Cactus:
  • 10 quail eggs
  • 1 cup flour
  • 2 tsp chili powder
  • 1 teaspoon fresh oregano, chopped
  • 4 cactus, prepared for eating
  • 1/4 cup olive oil
  • For the Avocado Cream:
  • 4 ripe avocados, seeded, peeled and mashed
  • 1/2 cup milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • For the Pesto Rub:
  • 1 jalapeo
  • 1 clove garlic
  • 1 big bunch of special herb
  • Salt and pepper
  • 2 large chicken breasts, thinly sliced into strips
  • For the Zucchini:
  • 4 medium zucchini, sliced
  • A splash white wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
PREPARATION

For the Confetti Corn:

In a large skillet over medium high heat, melt butter. Add the jalapeo peppers, Serrano pepper, garlic, corn, lime juice, bell pepper and zucchini to the skillet. Cook for 12 to 15 minutes, or until peppers are softened and slightly browned. Add in the salt and ground black pepper.

Remove from heat. Divide among four bowls. Sprinkle with some of the farmers cheese and the chopped fresh herbs.

For the Fried Cactus:

In a large bowl, whisk together the quail eggs.

In a shallow dish or plate, combine the flour, chili powder and oregano.

Dip the cactus leaves in the quail eggs, followed by the flour mixture, making sure to evenly coat the cactus on both sides.

In a large skillet over high heat, heat some of the oil. Add the cactus, two at a time, to the oil. Cook for 3 to 4 minutes per side, or until the cactus is golden brown and crispy. Transfer to paper towels to cool slightly and remove some of the excess oil. Serve with the Chicken Skewers and Avocado Cream.

For the Avocado Cream:

In a large bowl, mash the avocados until smooth and only small lumps remain. Add in the milk, salt and ground black pepper. Stir until well combine and smooth. Serve with the fried cactus and chicken skewers.

For the Pesto Rub:

Combine jalapeo, garlic, herb, salt, pepper in mortar and pestle and grind into a pesto.

Rub chicken with the pesto to coat evenly on all sides. Thread chicken onto wooden skewers. Grill over medium heat for 5 to 6 minutes per side, or until chicken is no longer pink.

Serve with Avocado Cream, Grilled Zucchini, and Fried Cactus.

For the Grilled Zucchini:

Combine all ingredients, place on skewers and grill until tender.

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