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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. Reserve baking sheet.
Turn on broiler.
While bowls bake, prepare ingredients.
Prepare the Ingredients
Remove corn husks, rinse, and carefully remove kernels from cob.
Drain and rinse black beans.
Hold romaine head at root end and chop coarsely.
Halve and peel shallot. Cut halves into ¼" dice.
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.
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.
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!