sweet corn lettuce wraps

It is mid August and guess what we spent a 90 degree day doing?

Okay, so it only reached 87 degrees but harvesting winter squash in that kind of heat really is counterintuitive.

I love winter squash just about more than anyone I know.  However, this hot August weather is not putting me in the mood for butternut squash soup!

The day was exhausting and felt like it would never end.  However, I can’t wait to enjoy my first winter squash of the season.  There really is nothing like it.

For now we will stick with light summer meals.

Sweet corn lettuce wraps with a cilantro and lime tequila cocktail. (We really are sticking with summer!)

Ingredients:

2 ears of corn, kernels removed

1 small red onion, diced

1 poblano pepper, seeded and diced

large handful of cherry tomatoes, chopped

about 1/2 cup fresh cilantro, finely chopped

3/4 cup of black beans, rinsed and drained

1 head of bib lettuce, rinsed

2 tsp of chili powder

1 tsp cumin

salt and pepper to taste

Juice of half a lime

1 tbs olive oil

In a large skillet heat the olive oil. Combine all the ingredients except the lettuce.  Stir. Heat through.  Drain in a fine mesh strainer after about 7 minutes.  Return to pan.  Scoop a couple of tablespoons of the mixture into a lettuce leaf.  Fold over and enjoy!

These puppies can be messy so be prepared with lots of napkins.  It’s totally worth it though.  Taylor and I both ate about 5 wraps each!  Also, a tequila cocktail made by your husband is an added bonus to the meal.

Enjoy.

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