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
