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Ingredients

• 4 to 5 ears sweet corn
• 1/2 medium red onion
• 1 medium red or yellow bell pepper
• 2 tablespoons olive oil
• sea salt
• Freshly ground black pepper
• 1 1/2pounds skinless salmon fillet, preferably center-cut and about 3/4-inch thick (pin bones removed)
• 4 medium whole-wheat flour tortillas
• 2 to 3 tablespoons canned chipotle chili peppers in adobo
• 4 ounces goat cheese (chevre) or fromage blanc, preferably close to room temperature
• 1/2 cup low-fat buttermilk
• Sliced avocado, cucumber and cherry tomatoes, for garnish

Description

This Recipe Adapted From “Goat Cheese,” By Maggie Foard (Gibbs Smith, 2008), Is Good Enough For Company, With An Easy And Flavorful Sauce You’ll Be Using With Other Meals. A Pourable Mexican Crema (from The Refrigerated Case) May Be Substituted

Group Recipes