From: Sushi Samba, all locations. Yield: 4-6 servings (2-3 skewers per serving).
1 cup aji amarillo (yellow aji pepper from South America)
1 lb. chicken breasts
3 cobs Peruvian corn
3 scallions, chopped
1 Tbsp. butter
1 Tbsp. sesame seeds
2 Tbsp. scallion, chopped
to taste, sea salt
Cut chicken breasts into 1" cubes. Soak wooden skewers in water for about 1 hour. Skewer about 4 cubes of chicken onto each skewer. Marinate chicken skewers in aji amarillo for about 3 hours.
After chicken has been marinated for 3 hours, steam the Peruvian corn and cut it off the cob. In a saute pan, heat a little butter with the scallions; add Peruvian corn and a dash of sea salt. Saute lightly.
Grill the chicken skewers. Place about ½ cup of Peruvian corn in center of the plate. Place grilled chicken skewers (2-3 per serving) across the corn. Sprinkle with sesame seeds and chopped scallion.