Chicken Stuffed Nacho with Corn and Black Bean Salsa
Corn, which is one of the most influential agriculture crops worldwide, can be eaten raw right off the cob. It is sweet in flavor with a very light milky taste on the palate that is perfect for many different applications, especially cold salads.
¼ ea red onion (fine dice)
2 tbsp. cilantro (chopped)
1 ea jalapeño pepper (minced)
2 ea corn cobs, roasted (kernels removed)
½ ea red bell pepper (fine diced)
1 ea lime (juiced)
TT salt and pepper
1 pinch cumin
2 ea tomatoes (peeled and diced)
Combine all ingredients and allow marinating for at least 2 hours. Fry stuffed nachos to a golden brown and serve with the black bean salsa. Garnish as desired.
Our culinary center is always buzzing with chefs developing new products using the latest ingredient trends, textures, and techniques. Be the first to know what's next by signing up for our newsletter!