Wednesday, February 12, 2014

Corn Lettuce Wrap

4 to 6 ears fresh corn, kernels removed (2 to 3 cups)
1 small red onion, chopped finely
½ red bell pepper, chopped
handful of cherry tomatoes, chopped
½ cup well chopped fresh cilantro
1 teaspoon  regular chili powder
pinch of cayenne pepper (optional)
1 small limes, juiced
sea salt and black pepper
1 teaspoon olive oil, plus more for frying
1 head of white or green cabbage or butter lettuce
1 avocado
chopped Carrot ,spring onion and mozzarella cheese for garnishing. 

  1. In a medium bowl, combine the raw corn kernels, onion, bell pepper, avocado , cherry tomatoes, cilantro, chili powder, cayenne pepper (if using) and the juice of 1 limes. Season with salt and pepper to taste and toss in a teaspoon of olive oil. Set aside for thirty minutes, if you can swing it.
  2. Remove 4 to 6 big cabbage/lettuce leaves (if using) from the head of cabbage/lettuce.
  3. Place each leaf on its own small plate/bowl.
  4. Serve salad over lettuce / cabbage leaves.

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