Meal Kit

Mexican Street Corn Salad

in a tortilla bowl

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

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 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)

  • 15½ oz. Black Beans
  • 1 Romaine Heart
  • Info
    2 Large Flour Tortillas
  • 5 oz. Corn Kernels
  • Info
    2 oz. Sour Cream
  • 1 Shallot
  • Info
    1 oz. Grated Cotija Cheese
  • ½ fl. oz. Red Wine Vinegar
  • 2 Garlic Cloves
  • 1 tsp. Sazon Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Make the Tortilla Bowls

    Make two loosely-packed, softball-sized balls out of foil, each about 5-6" in diameter.

    Place foil balls on prepared baking sheet and lay a tortilla over each. Coat tortillas with cooking spray.

    Bake in hot oven until golden brown and crispy, 11-13 minutes.

    Remove tortilla bowls from baking sheet and let cool. Reserve baking sheet with foil and spray again with cooking spray. Turn on broiler.

    While bowls bake, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Mince garlic.

    Drain and rinse black beans.

    Hold romaine head at root end and chop coarsely.

    Halve and peel shallot. Cut halves into 1/4" dice.

  3. 3

    Roast the Corn

    Place corn and garlic on baking sheet used to bake tortilla bowls. Toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer and broil until beginning to blister, 3 minutes.

    Carefully, (corn will be hot!), toss corn and return to broiler. Broil until lightly charred, 3 minutes.

    Remove from oven.

  4. 4

    Make Dressing and Toss Salad

    Combine sour cream, red wine vinegar, 1 Tbsp. water, and half the sazon seasoning in a large mixing bowl. Taste, and add more sazon seasoning if desired.

    Add black beans, romaine, and shallot (to taste) to bowl and combine with dressing.

    Alternatively, serve dressing on side to control amount.

  5. 5

    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!

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