Corn and Tomato Salsa on Crispy Corn Tortillas

From Williams-Sonoma Salad

2 cups frozen corn, cooked and chilled
5 tomatoes, finely chopped
1/3 c minced red onion
1/3 c minced fresh cilantro
3 Tb minced fresh basil
2 Tb minced Anaheim or other med-hot chili
juice of 3 limes
salt and freshly ground pepper
corn oil for deep-frying
9 corn tortillas
1 avocado, pitted, peeled and sliced
1/2 c sour cream
chile powder for sprinkling

In a large bowl, mix corn, tomatoes, onion, cilantro, basil, chile, lime juice, 1 tea salt and 1/2 tea pepper.

Pour corn oil into a frying pan to a depth of 1 1/2 inches and heat until 375 degrees F. Meanwhile, cut tortillas into strips a generous 1/2 inch wide. Add the strips to the hot oil, in batches, adn fry, turning once or twice, until crisp, about 3 minutes total. Transfer to paper towels to drain and cool. Sprinkle the strips evenly with salt.

Divide salsa on individual plates, top with tortilla strips, a few slices of avocado, a dollop of sour cream, sprinkling with chili powder if desired.