5-6 ears of corn, kernels sliced off the cobb
1 avocado, small diced
1 can black beans, drained
1 pint of grape tomatoes, sliced in half
1 bunch parsley, minced
1/4 cup mirin or rice vinegar
1/8 cup extra virgin olive oil
salt and pepper to taste
1 package of wonton wrappers
2 cups frying oil (vegetable, canola, corn can all be used)
Slice the corn off the cobb. Saute the corn in pan with a little oil until cooked, about 3-4 minutes. Remove from heat and combine with rest of the ingredients in a bowl. Add salt and pepper to taste and serve.
Place a small pot about 1/2 full of cooking oil on the stove and slowly get the oil hot for frying. Once the oil is hot, remove wontons from wrapper and cut in half into triangles. Test one on the oil to see if it's hot enough. If the wonton begins to turn golden brown continue to fry the rest of the wontons. Remove and set on a paper towel to drain off oil. Season with a sprinkle of salt and serve with the corn salsa.