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Corny Carne Asada Dip

Writer's picture: Brian TheisBrian Theis

Updated: Jan 30

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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