Go Back
–+ servings

Mexican Street Corn Smoked Meatloaf Bowls with Pinto Beans

Print oppskrift Pin oppskrift
Rett Main Course
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1 large egg
  • ½ cup plain breadcrumbs
  • ¼ cup finely diced yellow onion
  • 2 tablespoons chopped fresh cilantro, divided
  • 1 teaspoon chili powder, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups corn kernels, fresh or thawed if frozen
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon cayenne pepper
  • ½ cup crumbled cotija cheese, divided
  • 4 lime wedges

fremgangsmåte
 

  • Preheat a smoker to 250°F. In a large bowl, combine the ground beef, egg, breadcrumbs, onion, 1 tablespoon cilantro, ½ teaspoon chili powder, cumin, smoked paprika, ½ teaspoon salt, and black pepper. Mix gently until just combined.
  • Shape the mixture into a compact loaf and place it on a smoker-safe pan. Smoke until the center reaches 160°F, checking with an instant-read thermometer. Rest the meatloaf for 10 minutes, then cut it into thick slices.
  • While the meatloaf smokes, heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred in spots. Stir in the pinto beans, remaining ½ teaspoon chili powder, and remaining ¼ teaspoon salt. Cook until the beans are warmed through.
  • In a small bowl, stir together the mayonnaise, sour cream, lime juice, and cayenne pepper. Fold in ¼ cup of the cotija cheese.
  • Divide the corn and pinto bean mixture among four bowls. Add slices of smoked meatloaf, then spoon the creamy cotija mixture over the corn and beans. Finish with the remaining cotija, the remaining cilantro, and lime wedges.

merknader

For the best texture, char the corn before adding the beans so they stay intact and warm through without becoming mushy. If you are preparing the bowls ahead, keep the creamy cotija mixture separate until serving, then add it after reheating the meatloaf, corn, and beans.
Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Smoker-Safe Pan, Large Bowl, Large Skillet, Small Bowl, Instant-Read Thermometer