If you haven’t had a chayote before, it tastes a bit like a cross between a guava and a pear. But it is not as sour as a guava and neither is it as sweet as a pear. It is a bit bland and has a tad bitterness to it. It’s crunchy and can be eaten raw, cooked, mashed, grilled to name a few ways. The addition of charred corn adds that smokiness and paired with fresh herbs with the sour of lemon, a hint of spiciness with the peppers, it is a refreshing dish. Serve either on its own or with grilled fish or chicken. Use it in a burrito next time! @sarchakra
PREP TIME: 6 mins
COOK TIME: 4 mins
YIELDS: Serves 3
- Chayote 1, cut into cubes
- Fresh corn 4 (husked)
- Medley tomatoes a handful, halved
- Carrots ½ cup, thinly sliced
- Mini cucumber 1, cut into rounds
- Poblano pepper 1, chopped
- Sea salt to taste
- Onion powder 2 tsp
- Black pepper 2 tsp, crushed
- Lime wedges
- Roast sweetcorn on the fire till charred all over. Using a knife, cut the kernels from the cob. Transfer to a serving bowl.
- Add halved tomato, cucumber, chayote, carrots, poblano pepper, and parsley.
- Season with salt, pepper and onion powder.
- Squeeze lime juice and stir gently.
- Serve immediately.
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