Sweet Plantain Canoe with avocado hen salad and toasted corn

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Wash and dry the ripe plantains, then place them whole with the peel on a baking tray. Rub them with 15 ml (1 tbsp) vegetable oil and bake for 25 to 30 minutes, until the peel is dark and the flesh is very tender.

2. 2

   2. While the plantains bake, make the filling. In a bowl combine the shredded hen, mayonnaise, plain yogurt, sweet pepper, red onion, cilantro, lime juice, mustard, 4 g (3/4 tsp) salt, and black pepper. Gently fold in the avocado so it keeps some texture.

3. 3

   3. Heat a skillet over medium heat, about 175 °C / 350 °F surface temperature. Add the butter and the remaining 15 ml (1 tbsp) vegetable oil. Add the cooked corn, garlic powder, and a pinch of salt. Cook for 6 to 8 minutes, stirring, until the corn is golden and lightly toasted in spots. Set aside.

4. 4

   4. Remove the plantains from the oven and let them rest for 5 minutes. Make a lengthwise slit in each one without fully separating the halves, creating a canoe shape. Season the inside with the remaining salt.

5. 5

   5. Fill each plantain canoe with a generous amount of the hen and avocado mixture. Finish with the toasted corn on top for crunchy contrast.

6. 6

   6. Serve immediately, warm or at room temperature. If you like, add a few extra cilantro leaves or a few more drops of lime just before serving.