A modified Mexican street corn (just add mayo!) and a tender, flavorful carne asada come together in this festive dip that's a real party-pleaser. ¡Olé! 🇲🇽 🇲🇽 🇲🇽
This recipe is a Good Day DC (and now website) exclusive. You won't see it in my best-selling cookbook but there are dozens of other tempting appetizer recipes to choose from!

Corny Carne Asada Dip
Makes enough dip for a small party
For the steak and marinade:
1 pound skirt or flank steak
1 cup orange juice
Juice of two limes
Sliced white onion
1/2 cup lightly packed cilantro with stems
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine salt
Mix all marinade ingredients together. Slice steak flatways, if necessary, to make thinner pices. With a fork, thoroughly pierce both sides of each piece.
Add marinade and steak to a large storage bag or other sealed container, marinate overnight. Turn contents, or stir, once every few hours as possible.
2 tablespoons canola oil
Remove steak from marinade and pat dry.
Add oil to a medium to large skillet over high heat. When oil shimmers, you are ready to go. Sear/cook for 4 to 6 minutes each side for medium rare. Let cool 15 minutes then cut into 1/2-inch cubes for the dip.
Then, in same skillet, for the corn:
2 tablespoons butter
1 1/2 pounds frozen corn
1/2 teaspoon fine salt
1/2 cup lightly packed cilantro leaves
1 tablespoon chili powder
1 tablespoon lime juice
1/4 cup mayonnaise
Diced red pimiento garnish
Tortilla chips (extra credit for lime-flavored!)
In skillet with the brown bits from the steak, heat butter, add corn and salt. Cook 7 minutes, stirring.
Cool. In medium bowl, place corn. Stir in cilantro, chili powder, lime juice, mayo.
Re-heat carne asada, top corn with meat, and dip with tortilla chips!
Extra credit for a garnish of fancy diced red pimiento.
🇲🇽 🇲🇽 🇲🇽
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