Friday, September 16, 2011

Grilled Mango & Sweet Corn Lettuce Wraps

Mango and fresh summer corn taste even better once grilled and then slow simmered in thick coconut milk. Accented with my favorite herb, cilantro and my favorite fruit, avocado, this filling is perfect for filling large lettuce cups (just about the only reason to eat iceberg!).

Grilled Mango-Sweet Corn Lettuce Wraps
1 mango, peeled, cut into large pieces
3 pieces of yellow corn
canola spray
1 tbl canola oil
1 jalapeno, seeded, minced
1 tsp minced ginger
1 cup coconut milk
juice from 1/2 lime
2 scallions, white and green parts divided
2 tbl fresh chopped cilantro
1 avocado, small dice
salt and pepper
iceberg lettuce

Preheat a grill or cast iron grill top and brush with canola spray. Grill the mango and corn until charred lightly on all sides. Remove from the grill and roughly chop the mango. Remove the kernels from the corn and set aside with the mango.

Saute the jalapeno and ginger in oil over medium-low heat for 3-4 minutes until toasted. Add the reserved mango and corn, coconut milk and juice from 1/2 lime. Bring to a simmer and cook until most of the milk has reduced, about 10 minutes. Season with salt and pepper. Remove from the heat and toss with scallions, cilantro and avocado. Serve inside lettuce cups and garnish with lime wedges.

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