Mexican Style Milanesa With Smoky Corn Relish Recipes

MEXICAN-STYLE MILANESA WITH SMOKY CORN RELISH

Mexican-Style Milanesa With Smoky Corn Relish image

Make and share this Mexican-Style Milanesa With Smoky Corn Relish recipe from Food.com.

Provided by Chef GreanEyes

Categories Steak

Time 20m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 beef cubed steaks (about 4 ounces each)
1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
1 (11 ounce) can mexican-style or regular corn, drained
1 egg
1 cup finely crushed tortilla chips
4 teaspoons vegetable oil, divided

Steps:

Combine corn, chipotle pepper and 1/4 teaspoon salt in medium bowl. Set aside.
Beat egg, 1 tablespoon water and adobo sauce in shallow dish until blended. Place tortilla chips in second shallow dish. Dip each beef steak into egg mixture, then into tortilla chips to coat both sides.
Heat 1 teaspoon oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once and adding another 1 teaspoon oil to skillet after turning steaks. Remove steaks; keep warm. Repeat with remaining 2 teaspoons oil and steaks. Top each steak evenly with Smoky Corn Relish.

Nutrition Facts : Calories 132.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 46.5, Sodium 18.5, Carbohydrate 16.4, Fiber 1.9, Sugar 3.6, Protein 4.2

MEXICAN CORN RELISH

Mexican Corn Relish image

Our family ate at a Ruby Tuesday restaurant on vacation and liked the mexican-flavored corn relish on their salad bar. I tried to remember the flavor and when I found recipe #10711 for corn relish that sounded good, I modified it to taste like what I remembered. Might not be exactly the same, but my family loves the way this recipe turned out. Thanks to Diana Neal for the original recipe.

Provided by Jenny Webb

Categories Corn

Time 54m

Yield 6 pints

Number Of Ingredients 13

Ingredients

22 ears corn
4 cups chopped vegetables (any combination of onions, bell peppers, celery, seeded jalapenos)
1/2 cup chopped cilantro
2 cloves minced garlic
3/4 cup white sugar
2 1/2 cups distilled white vinegar
1 lime, zest of
2 limes, plus enough water to equal 2 cups liquid, juice of
1 teaspoon canning salt
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground cayenne pepper
1 tablespoon cumin seed
1 tablespoon ground coriander

Steps:

Cook ears of corn in boiling salted water for 4 minutes.
Remove and plunge in ice water to cool, strain and cut corn from the cob.
You want 10 cups.
Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
Process for 15 minutes in a boiling water bath.

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