Throughout Mexico, street vendors sell corn on the cob slathered in butter, lime juice, cheese, and chili powder. We've brought the idea to your dinner plate with our version that turns this delectable street food into a tortilla bowl. Roasted fresh corn kernels are the star attraction atop a salad of romaine, black beans, and red onion tossed in a smoky sour cream dressing. Served in a tortilla bowl that stunningly easy to make, this is elevated comfort at its finest.
Make two loosely-packed, softball-sized balls out of foil, each about 5-6" in diameter. Place foil balls on baking sheet and lay a tortilla over each. Coat tortillas with cooking spray. Bake until golden brown and crispy, 5-10 minutes. Remove from oven and let cool. Turn on broiler. While bowls bake, prepare ingredients.
Prepare the Ingredients
Shuck corn and carefully remove kernels from cob. Mince garlic. Drain and rinse black beans. Hold romaine head at root end and chop coarsely. Halve and peel onion. Cut halves into ¼" dice.
Roast the Corn
Set cooled tortilla bowls aside. Place corn and garlic on prepared baking sheet used to bake tortilla bowls. Toss with 1 Tbsp. olive oil and a pinch of salt and pepper. Spread into a single layer and broil until beginning to blister, 3 minutes. Carefully remove baking sheet from broiler. Toss corn and return to broiler until lightly charred, 3 minutes. Remove from oven.
Make the Dressing
Combine sour cream, red wine vinegar, 1 Tbsp. water, and half the chipotle seasoning in a large mixing bowl. Taste, and add more chipotle seasoning if desired.
Toss the Salad
In bowl containing dressing, combine black beans, romaine, and red onions (to taste). Toss together. Alternatively, serve dressing on side to control amount.
Plate the Dish
Scoop salad into a tortilla bowl and top with roasted corn kernels and cotija cheese.