Burrito fillings as desired: black beans, avocado, queso fresco, salsa, sour cream
4 lettuce leaves (green leaf or Romaine)
Fried corn salad:
4 cups corn kernels (cut from the cob, or use frozen corn)
5 green onions, sliced
1/2 package queso fresco, crumbled
1/2 teaspoon cumin
pinch of cayenne
pinch of chili powder
olive oil
Instructions
For the corn salad: In a frying pan, heat olive oil. Add corn and allow to slightly char. Stir occasionally so each side of the corn becomes slightly blackened. Add spices. Stir. Remove from heat. Add queso fresco.
Lay one lettuce leaf each in four bowls. Add burrito ingredients, including the corn salad.