Recipe adapted slightly from Skinnytaste Fast and Slow cookbook
1 1/2 cups frozen corn
2 large fresh jalapeños peppers
1 medium tomato, chopped
1/4 cup chopped red onion
Juice of 2 limes
3 tablespoons chopped fresh cilantro
1 teaspoon olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
8 ounces cooked lump crabmeat
12 outer butter lettuce leaves
Cook frozen corn according to package instructions.
Grill jalapeños until charred on all sides. (I just put them on the George Foreman.) Let cool, then chop.
Combine all ingredients except crabmeat and mix.
Add crabmeat and gently toss.
Spoon crab mixture into lettuce leaves and top with sliced avocado.