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

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A note about serious food allergies

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
  • 2 Ears of Corn
  • 2 Garlic Cloves
  • 15½ oz. Black Beans
  • 1 Romaine Heart
  • 1 Red Onion
  • 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. Turn on broiler. While bowls bake, prepare ingredients.

  • Step 2 - Prepare the 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.

  • Step 3 - Roast the Corn

    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.

  • Step 4 - Make the Dressing

    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.

  • Step 5 - Toss the Salad

    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.

  • Step 6 - Plate the Dish

    Plate the Dish

    Scoop salad into a tortilla bowl and top with roasted corn kernels and cotija cheese.