Fresh Sweet Corn Salad Wraps for a Healthy Tasty Meal

Over the weekend I gave myself up to a big idea. I decided to set up a new workstation that would solve all my problems and make me a super productive person. I recently inherited a vintage leather armchair from my parents. This is a serious chair in a royal shade of blue with tufts and studs. It’s actually a disguised recliner-sit back and the footrest will lift with a controlled blow, which will announce your entry into a comfortable position with a satisfying little blow!

I’ve referred to it as the Big Blue Chair where I’m going to get things done. The Big Blue Chair ran for about two hours yesterday morning until I received a final sales email from J. Crew, who sent productivity out the window. I want to blame the chair, but that’s me. I can only go so fast. And in reality, I always manage to do everything that needs to be done. I really love what I do.

Enough! I promise not to bring up these busy things any more in the foreseeable future. Let’s get to the recipe. I adapted these raw sweetcorn wraps from Mark bittman’s the Food Matters cookbook for the Food Matters project. I had to make this recipe twice to get it right. Mr. bittman’s recipe calls for the juice of an orange, which I thought was a fascinating choice for a recipe for chili-speckled corn, while lime seemed to be the natural choice. Unfortunately, intriguant immediately became disappointing when I tried the salad. The combination of sauteed, almost caramelized corn and fresh orange juice was way too sweet for me, and no amount of lime juice could cut them.

The second time I decided not to cook the corn at all and exchanged lime juice for orange. In the lottery! To the delight of the baker, serve on a large cabbage or salad leaf and top with avocado and crispy tortilla strips. It is a light meal or appetizer, perfect for the highlight of the summer.