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.
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.
Prepare the Ingredients
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
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, (corn will be hot!), toss corn and return to broiler. Broil until lightly charred, 3 minutes.
Remove from oven.
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.
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!