42min prep 12min cook 30min | Created by: Emily Wilson
Skip the taco shells and fry up some crispy tortillas, layered with all your favorite taco-night toppings. Add an easy side of corn that everyone will love.
Ingredients
- Corn On The Cob — 4
- Fresh Lime Juice — 3 Tablespoons
- Green Onion — 1⁄2 Cup
- Iceberg Lettuce — 1 1⁄2 Cups
- Roma Tomatoes — 2
- Cheddar Cheese, Shredded — 2 Cups
- Monterey Jack Cheese, Shredded — 2 Cups
- Parmesan Cheese, Grated — 1⁄4 Cup
- Butter, Unsalted — 4 Tablespoons
- Sour Cream — 3⁄4 Cup
- Black Olives, Sliced — 1⁄3 Cup
- Refried Black Beans, Canned — 1 ( 14 Ounces )
- Black Pepper
- Cayenne Pepper — 1⁄4 Teaspoon
- Chili Powder — 2 Teaspoons
- Cumin — 1⁄2 Teaspoon
- Garlic Powder — 1 1⁄4 Teaspoons
- Kosher Salt
- Paprika — 1 Teaspoon
- Mayonnaise — 1 Tablespoon
- Vegetable Oil — 1⁄2 Cup
- Enchilada Sauce — 1⁄2 Cup
- Flour Tortillas, 8″ — 8
Equipment
- Paper Towels
- Broiler
- Stove Top — 2
- Baking Rack, Optional
- Can Opener
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Saute Pan, Medium (10″-12″)
- Sheet Pan — 2
- Spatula
- Stockpot
Notes
- Toppings are optional here. Add avocado, cabbage, red onion, fresh cilantro or any other favorite taco toppings you enjoy.
- Make extra butter and freeze it for future use over steaks or chicken.
The recipe is light on the cayenne pepper to keep it kid friendly, but if you like a lot of spice, feel free to use more.
Prep Steps
- 1 Cut the root end off the head of lettuce. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.
- 2 Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
- 3 Core the tomatoes and cut into 1/4 inch dice.
- 4 In a medium mixing bowl, combine sour cream, chili powder, cumin, paprika, garlic powder and lime juice. Season with salt, then refrigerate until ready to use.
- 5 Place the butter in a small mixing bowl. Let it soften at room temperature as you prepare the rest of the meal.
- 6 Remove the husks and silk from the corncobs.
Cook Steps
- 7 Heat a medium saute pan over medium heat. Pour in vegetable oil so the bottom of the pan is covered in an even layer, then let warm.
- 8 Set a baking rack on top of a sheet pan, then set near the stove for the cooked tortillas.
- 9 Once oil is warm, add a tortilla. Oil should sizzle when tortilla is added. Press the tortilla down with a spatula as it cooks, flattening any bubbles that form. Once edges turn golden brown, flip and cook until the other side is also golden brown and tortilla is crispy, about 1-2 minutes total. Transfer cooked tortilla to baking rack and sprinkle with salt while warm. Repeat with all tortillas. If oil seems too hot, remove pan from heat for a few minutes to let cool in between batches.
- 10 Fill a stockpot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- 11 Prepare a plate with layers of paper towels. Set plate near the stove for the corn.
- 12 Preheat the broiler on high.
- 13 To build the “pizzas,” place half the tortillas on a clean sheet pan. Spread an even layer of refried black beans on top of each one, being careful not to crack the crispy tortilla. Scatter 2 tablespoons of tomatoes and 2 tablespoons of green onion over the black beans.
- 14 Spread the sour cream mixture over the remaining tortillas, being careful not to crack the tortillas. Flip these over and place on top of the tortillas with black beans, green onion and tomatoes.
- 15 Spread enchilada sauce evenly over the top of each Mexican tortilla pizza. Also sprinkle cheddar cheese and Monterey Jack cheese over the top, and divide the black olives and remaining green onion over the cheese.
- 16 Place the tortilla pizzas under the preheated broiler and cook until the cheese is melted, about [3-5 minutes].
- 17 Once water is boiling, add the cobs of corn. Cook until corn is bright yellow and kernels are tender, about [4-6 minutes].
- 18 Combine the Parmesan cheese, mayonnaise, cayenne pepper and garlic powder with the butter. Season with salt and pepper to taste. Cover and place back in the refrigerator until dinner is ready.
- 19 Thoroughly dry the cobs of corn.
- 20 Transfer the cayenne Parmesan butter into a small serving dish.
- 21 Transfer cobs of corn to a serving dish or dinner plates. Serve with the butter on the side. Ready to eat!
- 22 After pizzas are out of the broiler, scatter the chopped lettuce evenly over the top of each, then cut into quarters.
- 23 Transfer the Mexican tortilla “pizzas” to each dinner plate and serve warm.