Pan Fried Corn, Avocado and Tomato Salad with Skillet Tortillas
Servings: 4
Ingredients
- 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
Instructions
- Using a very sharp knife cut kernels from cob of sweet corn.
- Roast corn in a hot skillet for 7 - 10 minutes. When finished, set aside.
- Combine sliced tomato, shredded lettuce, chopped green onion, and avocado to a medium bowl. Add roasted corn and toss
- Season with Kosher salt, cracked peppercorn, and lime juice.
Directions For Pan Fried Tortillas:
- 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.
- Sprinkle pan fried tortillas with Chipotle sea salt to taste.
- Serve with Pan Fried Corn Salad.