Mexican-Style Milanesa With Smoky Corn Relish

READY IN: 20mins
Recipe by Chef GreanEyes

Top Review by LARavenscroft

Easy quick meal. The corn chip breading was good and so was the corn relish. Made for New Kids on the Block Tag.

Ingredients Nutrition

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


  1. Combine corn, chipotle pepper and 1/4 teaspoon salt in medium bowl. Set aside.
  2. 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.
  3. 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.

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