Mexican Street Corn Steak Taco Egg Rolls with Queso
Mexican Street Corn Steak Taco Egg Rolls with Queso
Ingredients
For the Mexican Street Corn Steak Filling
- 2 tablespoons vegetable oil
- 16 ounces frozen corn
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon chipotle powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 cup mayonnaise
- 2 tablespoons heavy cream
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Cotija cheese, crumbled
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1 pound ground steak
- 12 egg roll wrappers
- 3 cups vegetable oil, for frying
For the Queso
- 2 tablespoons unsalted butter
- 1/4 red onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 12 fluid ounces evaporated milk
- 8 ounces Pepper Jack cheese, shredded
- 8 ounces white Cheddar cheese, shredded
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
Instructions
- 1
Prepare the Mexican Street Corn Steak Filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the frozen corn and cook, stirring occasionally, until browned and slightly caramelized, about 8-10 minutes. Transfer the corn to a large mixing bowl.
⏱️ 10 min
- 2
In the same skillet, cook the ground steak over medium-high heat, breaking it apart with a spoon, until fully browned and crumbled. Drain any excess grease and add the cooked steak to the bowl with the corn.
⏱️ 10 min
- 3
Add the finely chopped red onion, minced garlic, chipotle powder, chili powder, smoked paprika, and cumin to the corn and steak mixture. Stir to combine.
⏱️ 5 min
- 4
Fold in the mayonnaise, heavy cream, chopped fresh cilantro, crumbled Cotija cheese, fresh lime juice, and salt. Mix thoroughly until all ingredients are well combined. Set aside.
⏱️ 5 min
- 5
Prepare the Queso: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped red onion, red bell pepper, and green bell pepper. Sauté until the onions are translucent and the peppers are softened, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the minced garlic and all-purpose flour. Cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
- 7
Gradually pour in the evaporated milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 8
Reduce the heat to low. Add the shredded Pepper Jack cheese and white Cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted and smooth before adding more. Continue stirring until the queso is creamy and all the cheese is incorporated.
⏱️ 7 min
- 9
Stir in the salt, black pepper, chipotle powder, smoked paprika, and cumin. Taste and adjust seasonings as needed. Keep warm over very low heat, stirring occasionally.
⏱️ 2 min
- 10
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 1/4 cup of the Mexican street corn steak filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly from the bottom towards the top corner, sealing the top corner with a dab of water.
⏱️ 10 min
- 11
Heat 3 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F. Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 12
Remove the fried egg rolls with tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 5 min
- 13
Serve the hot Mexican Street Corn Steak Taco Egg Rolls immediately with the warm queso for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Street Corn Steak Taco Egg Rolls with Queso
Ingredients
For the Mexican Street Corn Steak Filling
- 2 tablespoons vegetable oil
- 16 ounces frozen corn
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon chipotle powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 cup mayonnaise
- 2 tablespoons heavy cream
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Cotija cheese, crumbled
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1 pound ground steak
- 12 egg roll wrappers
- 3 cups vegetable oil, for frying
For the Queso
- 2 tablespoons unsalted butter
- 1/4 red onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 12 fluid ounces evaporated milk
- 8 ounces Pepper Jack cheese, shredded
- 8 ounces white Cheddar cheese, shredded
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
Instructions
- 1
Prepare the Mexican Street Corn Steak Filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the frozen corn and cook, stirring occasionally, until browned and slightly caramelized, about 8-10 minutes. Transfer the corn to a large mixing bowl.
⏱️ 10 min - 2
In the same skillet, cook the ground steak over medium-high heat, breaking it apart with a spoon, until fully browned and crumbled. Drain any excess grease and add the cooked steak to the bowl with the corn.
⏱️ 10 min - 3
Add the finely chopped red onion, minced garlic, chipotle powder, chili powder, smoked paprika, and cumin to the corn and steak mixture. Stir to combine.
⏱️ 5 min - 4
Fold in the mayonnaise, heavy cream, chopped fresh cilantro, crumbled Cotija cheese, fresh lime juice, and salt. Mix thoroughly until all ingredients are well combined. Set aside.
⏱️ 5 min - 5
Prepare the Queso: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped red onion, red bell pepper, and green bell pepper. Sauté until the onions are translucent and the peppers are softened, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the minced garlic and all-purpose flour. Cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min - 7
Gradually pour in the evaporated milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
⏱️ 3 min - 8
Reduce the heat to low. Add the shredded Pepper Jack cheese and white Cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted and smooth before adding more. Continue stirring until the queso is creamy and all the cheese is incorporated.
⏱️ 7 min - 9
Stir in the salt, black pepper, chipotle powder, smoked paprika, and cumin. Taste and adjust seasonings as needed. Keep warm over very low heat, stirring occasionally.
⏱️ 2 min - 10
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 1/4 cup of the Mexican street corn steak filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly from the bottom towards the top corner, sealing the top corner with a dab of water.
⏱️ 10 min - 11
Heat 3 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F. Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 12
Remove the fried egg rolls with tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 5 min - 13
Serve the hot Mexican Street Corn Steak Taco Egg Rolls immediately with the warm queso for dipping.
⏱️ 1 min