Instructions: * Seeded and finely chopped, or to taste (see note)
** frozen, or canned and drained

The crunch of corn with your favorite salsa makes a delicious, lower-fat Southwestern hamburger served on a flour tortilla with shredded lettuce and lime wedges.

In a mixing bowl, mix lightly the ground beef, cornmeal, lime juice, egg white, cumin, chili powder, salt, pepper and jalapeno. Shape into 6 large thin patties and reserve on a sheet of wax paper.

Over medium-high heat, heat a 12-inch skillet, then add the oil to coat the bottom. Place patties in the hot skillet and cook 3 to 5 minutes per side, turning once, until the meat is cooked through and the patties are a deep golden brown.

Meanwhile, in a small saucepan, combine corn and salsa and heat. In the microwave, heat flour tortillas wrapped in a cloth or on paper plates for 15 seconds on high.

To serve, place a cooked patty on a flour tortilla, top with a serving of salsa and fold. Add shredded lettuce if desired. Serve a wedge of lime alongside.

Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin.

Makes 6 servings.

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