Corn Salad

Ingredients

• 4 tortilla sheets
• 1 Tbsp clarified butter
• 4 tomatoes
• 3 spring onions
• 1 Avocado
• 1 Lime (juice)
• 2 cans corn (280 g each)
• 2 tbsp corn germ oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Fry the tortillas in a little clarified butter for about 1 minute, then remove and press into a small bowl (10‑12 cm diameter), shaping slightly wavy. Place a second smaller bowl on top to weigh them down and let cool.

2. 2.

   Cut the tomatoes crosswise, blanch with boiling water, peel and remove the stem end. Quarter the tomatoes, scoop out the seeds and dice the flesh. Wash, trim and slice the spring onions into thin rings. Halve the avocado, remove the pit, peel and cube the flesh. Drizzle with a little lime juice. Drain the corn and mix loosely with the tomatoes, onions and avocado. Stir in the oil and remaining lime juice, season with salt and pepper. Fill the bowls and serve.