Ingredients
3cupscornfresh, kernels removed
1smallred onionchopped finely
½red bell pepperchopped
handfulcherry tomatoessliced into thin rounds
½cupcilantrofresh, well chopped
1tspancho chile powderor regular chili powder
1pinchcayenne pepper(optional)
2smalllimesjuiced
Sea salt
Black pepper
1tspolive oilplus more for frying
1headcabbagewhite or green, or butter lettuce (optional)
2smallcorn tortillascut into little strips
1avocado
Preparation
In a medium bowl, combine the raw corn kernels, onion, bell pepper, cherry tomatoes, cilantro, chili powder, cayenne pepper, and the juice of two limes.
Season with salt and pepper to taste and toss in a teaspoon of olive oil. Set aside for 30 minutes.
Remove 4 to 6 big cabbage or lettuce leaves from the head. Place each leaf on its own small plate.
In a small cast-iron skillet 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.
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.
