Sweet Corn And Avocado Tortilla Turnovers

• 2 cups cups of sweet corn kernels
• 1/2 cup onion diced in a 1/2 "dice
• 2 tablespoons chopped fresh epazote leaves or substitute fresh oregano
• 2 Hass Mexican avocadoes, in slices
• 16 white corn tortillas
• 1/2 cup corn oil
• 1/4 teaspoon salt

1. In a saute pan at medium heat cook the onion in 2 T of the corn oil until translucent. Add the corn kernels, epazote and salt and continue to sautee until the corn begins crisp and turn golden, being careful not to let the corn kernels get too tough. Remove from the heat and set aside.
2. In a new saute pan place 2 T of corn oil and heat on a medium flame. Once the oil is hot, but not smoking, place 2 corn tortillas in the oil. Turn the tortillas with the tongs coating them lightly on both sides with the warm corn oil. Open the tortillas and place about 3 T of the corn mixture on one half of each tortilla. Place 2 slices of avocado on top of the corn mixture and close the turnover with the tongs. Continue to cook for about 2 minutes on each side so that the tortilla holds its shape but still remains soft. .
3. Transfer to a serving platter. Continue this process until you have stuffed all 16 tortillas. Garnish with fresh chopped epazote or fresh oregano. Add salt to taste and serve with a salsa picante

corn kernels, onion, epazote, avocadoes, corn tortillas, corn oil, salt

Taken from food52.com/recipes/13724-sweet-corn-and-avocado-tortilla-turnovers (may not work)