Adapted from a recipe by chef Michelle Bernstein of Michy's restaurant in Miami in "I Love Corn" by Lisa Skye (Andrews McMeel, $19.99, 160 pages).
3 medium ears corn
4 cups vegetable broth
Sea or kosher salt
Freshly ground black pepper
1 pint grape or cherry tomatoes, halved
1 cup quartered radishes
1/4 cup shaved red onion
3 tablespoons finely diced red bell pepper
1 teaspoon minced habanero chile
1 teaspoon peeled and minced fresh ginger
3 tablespoons thinly sliced fresh cilantro leaves
2 tablespoons thinly sliced fresh basil
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
Bibb lettuce or red leaf lettuce, for serving
Cut the corn kernels from the cobs. Measure 2 cups kernels; cover and refrigerate. Refrigerate extra corn kernels for another use.
Combine the cobs and broth in a medium pot. Bring to a boil over high heat, then lower the heat and simmer for about 20 minutes. Season with salt and pepper to taste. Refrigerate the broth and cobs until chilled, then strain the broth through a fine-mesh sieve.
Peel and pit the avocados; cut into 1/4-inch slices. In a large bowl, combine corn kernels, avocados, tomatoes, radishes, red onion, red pepper and habanero. Season with a good amount of salt and a little bit of pepper.
In another bowl, combine ginger, cilantro, basil, lime juice and orange juice. Pour over the vegetables; marinate for at least 30 minutes.
Pour about 1/4 cup corn broth into individual bowls. Top broth with a lettuce leaf, then top the leaf with some of the ceviche, repeating until all of the ceviche is used. Chill and serve cold.
Per serving: 185 calories; 11g fat; 1.5g saturated fat; no cholesterol; 4g protein; 23g carbohydrate; 8g sugar; 6.5g fiber; 650mg sodium; 27mg calcium.