2/3 cup halved or quartered grapes (preferably red)
1 cup California walnuts, toasted and coarsely chopped
2 greenonions, thinly sliced
20 small romaine, butter lettuce or Belgian endive leaves
Fresh cilantro leaves
Preparation
Stir together chili sauce and rice vinegar in a medium bowl. Add cucumber, carrot and grapes and refrigerate for 10 minutes. Stir in walnuts and green onions.
Spoon equal amounts of mixture into lettuce leaves and top with cilantro.
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
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