Mexican Street Corn Salad

in a tortilla bowl

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

A note about serious food allergies

Our suppliers have confirmed that our romaine lettuce is not impacted by the recent CDC warning. If you have any questions, please contact

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.

In Your Box (serves 2)

  • Info
    2 Large Flour Tortillas
  • 5 oz. Corn Kernels
  • 2 Garlic Cloves
  • 15½ oz. Black Beans
  • 1 Romaine Heart
  • 1 Shallot
  • Info
    2 oz. Sour Cream
  • ½ fl. oz. Red Wine Vinegar
  • 1 tsp. Sazon Chipotle Seasoning
  • Info
    1 oz. Crumbled Cotija Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Make the Tortilla Bowls

    Make the Tortilla Bowls

    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. Reserve baking sheet. Turn on broiler. While bowls bake, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Remove corn husks, rinse, 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 shallot. Cut halves into ¼" dice.

  • Step 3 - Roast the Corn

    Roast the Corn

    Set cooled tortilla bowls aside. Place corn and garlic on baking sheet used to bake tortilla bowls. Toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of 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.

  • Step 4 - Toss the Salad

    Toss the Salad

    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. Add black beans, romaine, and shallot (to taste) to bowl with dressing and toss together. Alternatively, serve dressing on side to control amount.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, scooping salad into tortilla bowl and topping with roasted corn kernels and cotija cheese. Bon appétit!