Preheat a sauté pan to medium heat then add olive oil, shallots, red pepper and lightly sweat the mixture. Add corn, garlic, and parsley and sauté for 30-45 seconds. Now add vinegar, salt, honey, and Chili sauce then simmer for 1-2 minutes.
With a clean paper towel dab the salmon filet lightly to ensure there is no excess water then brush with olive oil, then season with salt and pepper. Grill salmon for 5-6 minutes per side depending on size of filet. Glaze salmon with BBQ during the last minute of cooking time. Plate with your favorite starch then add the corn relish over the salmon.
Puree the sweet corn until smooth in a food processor. Transfer into a mixing bowl then add cornstarch, eggs, and salt. Mix until thoroughly blended. Spray a thin coating onto flat grill or sautee pan and scoop 2 ounces of batter onto grill, push the batter out to approximately a four inch diameter. Cook on both sides until golden brown and they reach 145 degrees for at least 15 seconds to be cooked to food code. Place on parchment and place in refrigeration and allowed to cool.
Method for final build
Warm cachapas in the overn at 375 degrees until they reach 145 degrees internal temperature, then place 1 ounce of shredded pork on top, then your favorite salsa, shredded lettuce, shredded queso rico cheese, sour cream and a hint of fresh squeezed lime.