Mexican Street Corn Sandwich
Nov 7, 2021
Street corn, shredded pork, even a Mexican beer … all of your favorite Taco Tuesday fixin’s fit perfectly inside an Aunt Millie’s hot dog bun. Maybe we need Saturday and Sunday Sammies? This week’s Sandwich of the Week is the Mexican Street Corn Sandwich — good any day of the week.
Ingredients
- Aunt Millie’s Hot Dog Buns
- Aunt Millie’s Hot Dog buns
- Mexican Street Corn*
- 1/2 c. chopped cilantro
- 1 oz. Cotija cheese
- 1 lime
- ¼ teaspoon Mexican Seasoning***
- 1 thinly sliced fresh Jalapeno
- Dr. Tailgate Slow Cooker Shredded Pork**
- Mexican Mayonnaise****
Directions
- Lightly toast Aunt Millie’s’ Hot Dog buns
- Layer Shredded Pork on bottom of bun
- Top with Mexican Street Corn
- Sprinkle with Cilantro and Jalapenos
- Add extra Cotija Cheese if desired.
- Enjoy!
* Mexican Street Corn
Ingredients
3 c. corn (Fresh, frozen or canned)
1 small white onion
4 slices of thick cut bacon roughly chopped
2 cloves garlic
1 pt. cherry tomatoes
½ tsp. kosher salt
½ tsp. pepper
Directions
Fry bacon in a cast iron skillet
Drain off ½ of bacon drippings
Sauté onions and jalapeno pepper until lightly caramelized
Add corn and cook for additional 3 minutes stirring regularity
Add cherry tomatoes and stir
Add 1 heaping tablespoon of Mexican Mayonnaise and 1-2 ounces of Cotija cheese.
Stir until Cotija cheese and Mexican mayonnaise are completely incorporated.
Add ½ Chopped Cilantro
Serve hot.
** Dr. Tailgate Slow Cooker Shredded Pork
Ingredients
3-4 lb. pork butt
Mexican seasoning***
1 large onion
1 bottle of liquid smoke
1 Mexican Beer
Instructions
Cut the pork butt into medium (2- to 3-inch) chunks.
Cover pieces with yellow mustard.
Sprinkle meat with Mexican seasoning, turning pieces to coat evenly.
Put pieces in a large slow cooker (at least 5 quarts).
Add 1 onion, quartered and separated
Add entire bottle of liquid smoke.
Add 1 bottle/can of favorite Mexican beer (as much as fits)
Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
Carefully transfer meat to a rimmed baking sheet. Reserve cooking liquid.
Allow meat to rest until cool enough to handle. Shred meat into strands.
Sprinkle meat with small amount of reserved cooking liquid and Mexican seasoning.
*** Mexican Seasoning
4 tbsp. Mexican Chili Powder
1 tsp.crushed red pepper
¼ tsp. cayenne pepper
1 tsp. oregano
2 tsp.ground cumin
1 tsp. garlic powder
½ tbsp. kosher salt
1/2 tbsp. course ground black pepper
**** Mexican Mayonnaise
½ c. mayonnaise
2 tsp. Mexican seasoning
1 tbsp. lime juice (1/2 fresh lime)
1 dash of Hot Sauce (your favorite)
Place all ingredients into small bowl and thoroughly mix.
