Sweet Corn Salad Wraps

Sweet Corn Salad Wraps recipe

Over the weekend, I indulged in a grand idea. I decided to set up a new work station, which would solve all my problems and turn me into a Super Productive Individual. I recently inherited a vintage leather armchair from my parents, you see. It’s a serious chair, in a regal shade of blue with both tufts and rivets. It’s actually a recliner in disguise—lean back and the footrest raises in a controlled swoop that proclaims your entrance to a comfortable position with a satisfying little thwap!

I designated it The Big Blue Chair in which I Will Get Stuff Done. The Big Blue Chair worked for about two hours yesterday morning, until I got a J.Crew final sale email that sent productivity went out the window. I want to blame the chair, but it’s me. I can only go so fast. And in reality, I always manage to get everything done that needs to get done. I really love what I do.

sweet corn salad ingredients

Enough! I promise not bring up this busy stuff again any time soon. Let’s get on to the recipe. I adapted these raw sweet corn wraps from Mark Bittman’s The Food Matters Cookbook for The Food Matters Project. I had to make this recipe twice to get it just right. Mr. Bittman’s recipe calls for the juice of an orange, which I thought was an intriguing choice for a chili-specked corn recipe when lime seemed like the natural choice. Unfortunately, intriguing immediately turned to disappointing when I tasted the salad. The combination of sautéed, nearly caramelized corn and fresh orange juice was way too sweet for me, and no amount of lime juice could cut it.

The second time around, I decided not to cook the corn at all and traded lime juice for orange. Bingo! Serve on a big cabbage or lettuce leaf à la Joy the Baker and top with avocado and crispy tortilla strips. It’s a light meal or appetizer, perfect for the height of summer.

Sweet Corn Salad Wraps

5.0 from 1 reviews

Sweet Corn Salad Wraps
Author: 
Recipe type: Entree, Appetizer
Serves: 2 to 4
 
Simple, light sweet corn salad wraps for the height of summer. Whether you serve this raw corn salad on butter lettuce, cabbage or simply on its own, be sure to top it with slices of creamy avocado and crispy tortilla strips.
Ingredients
  • 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, sliced into thin rounds
  • ½ cup well chopped fresh cilantro
  • 1 teaspoon ancho chile powder or regular chili powder
  • pinch of cayenne pepper (optional)
  • 2 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 (optional, see notes)
  • 2 small corn tortillas, cut into little strips
  • 1 avocado
Instructions
  1. In a medium bowl, combine the raw corn kernels, onion, bell pepper, cherry tomatoes, cilantro, chili powder, cayenne pepper (if using) and the juice of two 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. I had trouble with this, I think it will be easier if you cut off the base first (head smack!). Place each leaf on its own small plate.
  3. In a small skillet (preferably cast iron) on medium-high heat, pour in enough oil to form a thin film on the surface. Add the tortilla strips, sprinkle with some salt and fry until crisp, stirring occasionally. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
  4. Halve and pit the avocado and slice into small strips, leaving the skin behind. Spoon about ½ cup of the salsa mixture onto each leaf, then top with crispy tortilla strips and avocado. Serve immediately.
Notes
  • Adapted from The Food Matters Cookbook by Mark Bittman. Influenced by Joy the Baker’s BLT Corn Salad Wraps, Sprouted Kitchen’s sweet corn ceviche and my black bean and corn salsa (fun fact: that was my first ever recipe post).
  • The corn salsa should keep well in the fridge, covered, for two to three days.
  • Wraps can be messy. Feel free to eat this salad on its own or on a bed of loose leaf lettuce. Or treat is like salsa—serve it with tortilla chips, on tacos or tostadas, in burritos or burrito bowls or quesadillas. It’s especially great on top of a thin slice of avocado toast.
  • Find Mark Bittman’s original recipe for corn-avocado salad (with a little something seared on top) at Vanilla Lemon.

Comments

  1. says

    Oh those J.Crew emails! Speaking of which, I forgot to take a peek yesterday so I must waste an hour scouring the site now :).

    Love that you served these in a cabbage wrap. A perfect light meal for summer!

  2. says

    So what did you get from J Crew? ;) These look delicious. And perfect for the crazy heat wave we are having – dinner has been stovetop only around here.

    • says

      I am boycotting the oven for the rest of the summer! It’s just not worth it. I knew taking a break for J.Crew was a total waste because I don’t have money to spare for new clothes, anyway! I still can’t get this one cashmere sweater off my mind…

  3. says

    These look delicious – love that the corn is raw, sweet pop! + We’re sympatico – I thought I was being daring using a cabbage leaf cup in my post today, then I come over here, and bam! you did too. :) I usually use lettuce for cups, but got a huge head of green cabbage in our last CSA share and thought, why not?

    • says

      I used cabbage as a last resort since I couldn’t find a suitable head of lettuce anywhere, but I really thought the cabbage was just right! I will definitely be making more cabbage/lettuce wraps from here on out.

  4. says

    Wow! This looks like just the refreshing summer dish I need right now! And I love the new black backdrop! I didn’t see that JCrew summer sale, so there goes my productivity too :)

  5. says

    I set up a work station in my flat so I would get things done and my boyfriend promptly moved in and colonised it so now I am relegated to the sofa again. My procrastination is obviously all his fault ;)

    I’ve yet to see any corn around this summer here but I am definitely make these once it appears!

  6. says

    I would eat. these. up. They look fantastic. Nothing gets me like a crispy tortilla strip on top of salad-y things. I also totally get caught in the trap of “If I fix up my work area for like, 2 hours, OBVIOUSLY I’ll be more productive. I should probably line up several snacks for myself while I’m at it. I can’t STARVE while I’m working.” It always becomes a whole thing for me. Always.

  7. says

    Lettuce wraps is all I have been eating this summer. LOVE the fresh veggies. I end up using morning star soy crumbles as a “meat” substitite and really go to town with the avocados. (We grow them in our backyard!)

  8. says

    oh my – i just discovered your blog and am so happy (and hungry after looking at these delicious ideas). cannot wait to explore more :)

  9. says

    Oh Kate… I got that email too. Yesterday, I said goodbye to a good hour of “working” (and a good chunk of my bank account) thanks to j crew and they’re savvy sales. Glad you still found time to make these – Now I just need a serving in front of me for lunch!

  10. says

    i love the idea of serving this delicious salad in lettuce leaves.

    and kathryne, why oh why did you have to link to the j crew final sale site? now i think i NEED to buy 2 dresses for weddings that i’m going to in the next few weeks!

  11. Stephanie says

    I just discovered your blog and am delighted I did. I’m excited to try your recipes. They look delicious!

      • Stephanie says

        Thanks, Kate. This recipe is on the list for this weekend. I will let you know. I’ve also passed on your blog to my best friend, who I know loves the types of things that you seem to prepare.

  12. says

    Newcomer to your site, love this recipe. I too was flummoxed by the JCrew sale but waffled about everything and ended up getting nothing. Sigh, I’m sure they’ll have another one soon.

  13. says

    These look unbelievably delicious! I actually pinned the recipe the other day, but I saw it again on Food Gawker. Thanks for sharing!

  14. says

    Man, if only upping my productivity were as easy as getting a new chair…that would be awesome!

    I didn’t cook my corn either! It was so tasty in raw form that I just couldn’t do it. I love what you did with the salad and the lettuce wraps are such a refreshing idea!

  15. Stephanie says

    Made this for dinner last night. It was great! Super fresh. I used green cabbage and it partnered so nicely with the salad flavors. Also, I cut a tortilla in strips and baked at 400 for 10 mins instead of frying. Thanks for the recipe!

  16. Gayle says

    Now this is a recipe I am going to try this week. All of your recipes look great, but this one I am sure will become a staple at the Zachariasen home.

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