Chef Lenny Judice Executive chef at 15th Street Fisheries
Place all ingredients in a bowl. Incorporate. Leave to rest for 20 min. for all ingredients to incorporate well.
Char both corn cobs on the grill. Let them cool down. Cut the kernels off the cob. Place only the kernels and rest of ingredients in a bowl with half of the vinaigrette. Mix.
Char both corn cobs on the grill. Let them cool down. Cut the kernels off the cob. Place only the kernels and rest of ingredients in a bowl with half of the vinaigrette. Mix.
Place all ingredients in a bowl and mix together. Season with salt.
Place guacamole in the center of a plate in a circular form, place salmon over the top and garnish with the charred corn mixture, drizzle remaining vinaigrette around chips and plate and enjoy on a Sunday while dolphins play.
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