| Joy's BLT Corn Salad Wraps |
Author: Joy the Baker
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Find the original recipe at http://joythebaker.com/2012/06/blt-corn-salad-wraps/
Ingredients
- 3 ears of corn, shucked (she charred hers, I did not)
- 1 cup cherry tomatoes, sliced in half
- 1/2 cup chopped green onions (I used white onion here)
- 1 avocado, diced
- 3 sliced crisp cooked bacon, diced
- juice of 1 lime
- about 1 tablespoon olive oil (I used roasted garlic grapeseed oil- YUM)
- salt and pepper to taste
- a good sprinkling of chili powder and smokey paprika
- butter lettuce or iceberg lettuce leaves
- hot sauce and sour cream for topping
Instructions
- Shuck corn on the cob of all their husks and strings. Over a gas burner, or on the flame grill, char raw corn. Rotate corn until cob is charred on all sides. Allow corn to cool before slicing corn kernels from the cob. This invariably creates corn shrapnel all over the kitchen counter.
- Add corn kernels to a medium bowl. Top with sliced cherry tomatoes, green onion, diced avocado, and diced bacon. Squeeze in lime juice. Top with a bit of olive oil, salt, pepper, and slices. Stir to combine. Taste and re-season accordingly.
- Rinse and clean individual lettuce leaves. Serve alongside a bowl of corn salad to serve. To enjoy, scoop corn salad into lettuce leaves, top with hot sauce, sour cream, fold up like a taco and eat em up!
Recipe by Oven Love at https://www.ovenloveblog.com/joys-blt-corn-salad-wraps/