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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.
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.
More Summertime Corn Recipes to Try
- The Best Grilled Corn on the Cob
- Elote (Mexican Street Corn)
- Fresh Corn Salsa
- Garden-Fresh Corn Salad
- Southwestern Corn Chowder
- Vegetarian Succotash
Sweet Corn Salad Wraps
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- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 to 4 1x
- Category: Appetizer
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
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.
Scale
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 to 3 small limes, juiced
- Salt and black pepper, to taste
- 2 tablespoons olive oil, plus more for frying
- 1 head of green cabbage or butter lettuce (optional, see notes)
- 2 small corn tortillas, cut into little strips, or a handful of broken tortilla chips
- 1 avocado
Instructions
- 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 stir in the olive oil. If you would like more tang, add another tablespoon or two of lime juice. Set aside for thirty minutes, if you can swing it.
- 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.
- 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.
- 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.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Reader Interactions
Comments
Deborah
These seriously look amazing. I have got to have them – and soon!!
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Living The Sweet Lif
Mmmm… I adore lettuce wraps, especially during these hot summer days!! This a lovely recipe, it would be such a great addition to any bar-be-que :)
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Bev @ Bev Cooks
Uh. Muh. Guh. I’ll take 5,000.
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Aura
Great variation! And lovely photo.
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Laura (Tutti Dolci)
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!
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Cassie
I’m such a huge fan of lettuce wraps, love the flavors you used for these. Corn is a great idea!
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sarah
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.
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Kate
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…
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Kayla
Those look delicious! I can’t wait to try out this recipe!
xo Kayla
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Marissa
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?
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Kate
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.
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Katherine Sacks
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 :)
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Alyssa (Everyday Mav
I love anything wrapped in lettuce or greens. The corn strips are a great addition for crunch!
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Riley
I too can’t resist a good sale at Jcrew! You can never have too many cardigans, really. The wraps looks delicious!
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Katrina
These are filled with deliciousness. Yum!
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Asmita
These look so amazing! Love it.
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Kathryn
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 ;)
See AlsoGinger Chocolate Chunk CookiesI’ve yet to see any corn around this summer here but I am definitely make these once it appears!
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Kate
Yep, definitely all his fault. ;) Hope you can find some corn soon!
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Laura
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.
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Supal {chevrons and
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!)
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ItalianGirlCooks
Raw…I love it. So easy to make, and I imagine completely satisfying and delicious. Can’t wait to try.
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kati
oh my – i just discovered your blog and am so happy (and hungry after looking at these delicious ideas). cannot wait to explore more :)
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Ashley
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!
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Monique @ Ambitious
This is so perfect–just what I was craving! Beautiful.
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Margarita
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!
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Stephanie
I just discovered your blog and am delighted I did. I’m excited to try your recipes. They look delicious!
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Kate
Thank you, Stephanie. If you try any recipes, please let me know how they turn out! I love feedback.
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Stephanie
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.
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dervla @ The Curator
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.
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Kate
That’s exactly what I did! Ug!
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Samantha
Found your site yesterday. I am in love with what you’re doing!
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Kate
Thank you, Samantha!
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Lesley
The Whole Foods twitterer liked this recipe; now I can see why. Yum!
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Emily
These look unbelievably delicious! I actually pinned the recipe the other day, but I saw it again on Food Gawker. Thanks for sharing!
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Joanne
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!
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Michele SoyFreeVegan
I love lettuce wraps and these look super yummy! Perfect sweet summer corn recipe, I think I will make these this weekend!
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Stephanie
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!
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Kate
Thanks, Stephanie! Glad you enjoyed the wraps.
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Gayle
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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Kate
Thanks, Gayle! Hope the salad wraps entice you to try a couple other recipes, too! :)
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Kathy K from BC
OMG Kate! Using cabbage was a brilliant move!! I wasn’t sure what to do with my CSA cabbage and thought I would scour through your blog for any and all ideas and found this recipe!! Loved it! I topped it with a small drizzle of your Sunshine Salad Dressing (another fav)! It was so delish! Thank you!
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Kate
Thank you, Kathy!
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