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1
In a small saucepan of boiling water, cook the corn until tender, about 4 minutes; drain and let cool.
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2
Put the corn in a medium bowl and add the rice and beans.
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3
In a small bowl, stir together the sour cream, yogurt and chipotles.
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4
Halve the avocados and scoop the flesh into a bowl.
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5
Add the lime juice and mash until smooth.
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6
Season with salt and pepper and cover with plastic wrap.
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7
Light a grill or heat a grill pan.
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8
Brush the onion slices with the 2 tablespoons of olive oil and season with salt and pepper.
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9
Grill the onions over a low fire for about 20 minutes, turning once, until nicely caramelized; transfer to a plate.
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10
Brush the grill or grill pan with oil.
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11
Season the salmon with the cumin, coriander and salt and pepper.
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12
Put the salmon on the grill and cover.
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13
Alternatively, arrange the fillets on the grill pan and cover tightly.
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14
Grill the fish over a low fire for 8 to 10 minutes, or until cooked through.
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15
Transfer the fish to a plate.
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16
Warm the tortillas on the grill for a few seconds, just until pliable.
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17
For each burrito, spread some of the grilled onions on a tortilla and top with a salmon fillet, some of the rice mixture and avocado and 2 heaping tablespoons of chipotle cream.
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18
Fold in the bottom, sides and top of the tortilla to enclose the filling and serve.
