Summer doesn’t officially end for a couple more weeks, but after Labor Day, I consider the season unofficially over. I’ve decided to start a seasonal recipe blog post entitled, Best Thing I Made. At the end of each season, I’ll choose what I think was the tastiest meal, baked good, etc. If I start cooking or baking like a mad woman, I might do a monthly post of the same name but for now, every few months seems much more realistic.
This summer I tried a variety of recipes: Pina Colada Ice Cream, Apple Pie Ice Cream (Philadelphia Style), Butterscotch Oatmeal M&M cookies, and Spinach Artichoke Pasta. Nothing came out poorly though I definitely enjoyed some dishes more than others. However, by far, the best meal I made: Shredded Beef Tacos with Mexican Street Corn Salad. Amazingly delicious!
The shredded beef was made in the slow cooker, and ended up so tender and full of flavor. The corn turned out almost exactly like Mexican street corn on the cob…only in salad form except I ran out of chile powder so not quite as authentic as it should have been but still delicious. I think my boyfriend ate half that bowl! He couldn’t get enough.
Shredded Beef for tacos (Makes 4-6 servings)
- 2 lbs flank steak
- 2-3 T olive oil
- Taco seasoning packet (I used Trader Joe’s brand.)
- 4 cloves garlic, chopped
- 1 red onion, sliced in rings
- 1 c water
- 1/2 beef bouillon cube
- 1 c salsa verde (I used Trader Joe’s brand.)
Rub down the flank steak with the olive oil, then with the taco seasoning packet until the entire hunk of meat is well-covered.
Place the chopped garlic cloves and sliced onions at the bottom of the slower cooker.
Lay steak on top of onions and garlic. Cover steak with water and salsa verde. Crumble the beef bouillon into the water on the sides of the steak.
Leave in the slow-cooker for 8 hours on LOW. Then shred, and cook for another 1-2 hours on LOW.
Top with your favorite taco accompaniments. (I pan warmed Trader Joe’s Handmade Flour Tortillas, and topped the meat with chopped avocado, a dash of sour cream and shredded Monterrey jack cheese. Yum!)
(A quick note: This recipe provides an excessive amount of liquid…I drained about half the liquid before serving. If you plan to serve all at once, I’d drain the entire amount. I only kept the liquid because I had enough for leftovers.)
Mexican Street Corn Salad (Serves 4-6)
(Adapted from Esquire)
- 3.5 cups frozen corn (I used Trader Joe’s Fire-Roasted Corn.)
- Juice from one lime
- 1/2 tsp cayenne pepper (should’ve been chile pepper but I was out)
- 1/2 tsp smoked paprika
- 2 jalapenos, deseeded and chopped
- 1/2 cup finely chopped cilantro
- 1/2 cup mayo
- 3 T chopped chives
- 3/4 cup grated Cotija cheese
- 2 T butter
Preheat oven to 375 degrees Fahrenheit. Melt butter in a pan, add frozen corn and chopped jalapenos. Saute long enough to coat and then transfer to a 9×13 baking pan.
Roast frozen corn and chopped jalapenos in a single layer for 15-20 minutes. Season with salt and pepper if desired.
Mix together lime juice, cayenne pepper, smoked paprika, cilantro, chives and mayo. Add roasted corn. Once combined, add 1/2 cup Cotija cheese. Mix well. (May be made ahead of time and stored in the refrigerator, otherwise make while corn is roasting.)
Plate the salad. Top with a sprinkling of paprika and the remaining 1/4 cup Cotija cheese. Serve.