Pan Fried Corn, Avocado and Tomato Salad with Skillet Tortillas
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Ear of Sweet Corn, husked, and silk removed
  • 1 Pinto of Grape Tomatoes, halve
  • 1 Hass Avocado, skin peeled, diced and chopped
  • 2 Green Onions, sliced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Kosher salt and fresh cracked ground pepper
Ingredients for Pan Fried Tortillas:
  • 6 flour tortillas, quartered
  • 3 tbsps of extra virgin olive oil
  • Chipotle sea salt, to taste
  1. Using a very sharp knife cut kernels from cob of sweet corn.
  2. Roast corn in a hot skillet for 7 - 10 minutes. When finished, set aside.
  3. Combine sliced tomato, shredded lettuce, chopped green onion, and avocado to a medium bowl. Add roasted corn and toss
  4. Season with Kosher salt, cracked peppercorn, and lime juice.
Directions For Pan Fried Tortillas:
  1. In a medium size skillet add a tablespoon of olive oil, when oil is hot add quartered flour tortillas. Do not crowd skillet. When tortillas are brown, about 1 -2 minutes, turn them over and brown the other side. Pan fry the flour tortillas in batches until they are all finished. Set aside.
  2. Sprinkle pan fried tortillas with Chipotle sea salt to taste.
  3. Serve with Pan Fried Corn Salad.
Recipe by Premeditated Leftovers™ at