Next time you have a dinner party, delight your guests with these individual-sized mexican corn cakes with vegetables and carne asada, drizzled with a delightful avocado sauce. When everybody tells you how good it is, you can thank Julie Beckwith, who competed in the 2019 Lodge National Cornbread Cook-off with this recipe.
Level
Advanced
Prep Time
45 minutes
Cook Time
15 minutes
Serves
8
Cook it With Our
Directions
- Combine seasoning blend, salt, and pepper in a small bowl. Add lime zest, lime juice and oil; mix well.
- Cut skirt steak into 3-inch pieces along the grain, then slice into 1/2-inch strips against the grain. Chop strips into bite-size pieces. Place in a large shallow pan, add seasoning mixture, and toss to coat. Cover and chill.
- To make the avocado sauce, add the avocado, onion, garlic, jalapeño, cilantro, lime zest, lime juice, vinegar, oil, water, salt, and pepper to the bowl of a food processor or blender. Blend until smooth.
- Preheat a 12 inch skillet over medium-high heat. Add corn to the dry pan, stirring frequently, until kernels are lightly charred. Remove from heat, season with salt and pepper. Let cool.
- Preheat oven to 200 degrees F. Heat the 12 inch skillet over medium-high heat. Spray lightly with nonstick cooking spray. Whisk together cornbread mix, milk, and egg. Stir in melted butter, charred corn, and 1/2 cup of the cheese. Reserve remaining cheese for later use. For each corn cake, pour 1/4 cup of the batter into the skillet. Cook until golden brown on both sides, flipping once. Place on rack in oven to keep warm. Wipe out skillet.
- Heat the 12 inch skillet over medium-high heat. Working in batches, add seasoned steak to pan in a single layer. Cook until browned without stirring, 1-2 minutes, flip over and cook on remaining side until browned. Keep warm.
- For toppings and assembly, combine refried beans, seasoning, and 2 tablespoons of chicken stock in a medium saucepan; mix well. Cook over medium heat for 5-7 minutes or until heated throughout, stirring frequently. Add an additional 1-2 tablespoons of chicken stock, if needed, to keep beans from drying out.
- Place corn cakes on individual serving plates and spread with 2-3 tablespoons refried beans. Add lettuce and equal amounts of carne asada and avocado sauce. Sprinkle with reserved cheese, top with pico de gallo, and garnish with chopped cilantro. Makes 8 corn cakes.
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