Turn on the broiler in your oven, or light up a hot grill.

Cut the goose hearts in half (if using duck hearts, leave them whole) and rinse out any blood clots. Trim off any exterior arteries if necessary.

Skewer the heart halves, 6 per skewer. Season generously with salt and pepper and set aside.

Cut the jalapeños in half and trim off the stems. Trim out any white pith and brush out the seeds. If you like things really spicy, you can leave them in. Put the chilies cut side down on a baking tray and put them under the broiler for 5 minutes until charred.

Alternatively, put them on a hot grill skin side down until charred.

Put the jalapeños, peeled garlic cloves, vinegar, ½ cup olive oil, and a pinch of salt into a blender. Blend on high until smooth.

This may make more jalapeño oil than you need for the dish. Keep it in the fridge for a week and put it on any meats, veggies, or starches for a punch of flavour.

Add the corn to a large salad bowl. Slice the onion and cucumber, and cut the tomato and avocado into cubes. Add them to the bowl. Add the cilantro, 1 tablespoon of olive oil, and the juice of the lime and mix everything together well.

Lay the skewers onto the baking sheet, brush with some of the jalapeño oil and put under the broiler for 3 minutes. Flip, brush with more jalapeño oil and cook for another 2 minutes, or until hearts are browned, but not quite cooked all of the way through.

Alternatively, grill them on a hot grill for the same amount of time.

Add a small pinch of salt and pepper to the salad, toss once more and spoon it onto plates. Lay a skewer over the salad and drizzle with more jalapeño oil. Enjoy!