BLT Corn Salad Wraps

I love not only this recipe, but her whole set up here that makes a meal look fun and special. Her recipe here shows the step by step. The grilled corn sounds like it makes the dish. You can use Tofutti sour cream or plain yogurt instead of sour cream. :0)

photo from joythebaker.com

3 ears of shucked corn

1 cup cherry tomatoes, sliced in half

1/2 cup chopped green onions

1 avocado, diced

3 sliced crisp cooked bacon, diced

juice of 1 lime

about 1 tablespoon olive oil

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

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!

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