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Mexican-Style Milanesa with Smoky Corn Relish

Mexican-Style Milanesa with Smoky Corn Relish
  • Duration
  • Prep Time
  • 4 ServingsServings


  • 4 beef cubed steaks (about 4 ounces each)
  • 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 1 can (11 ounces) Mexican-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.

3 Dip each beef steak into egg mixture, then into tortilla chips to coat both sides.

4 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.

5 Remove steaks; keep warm. Repeat with remaining 2 teaspoons oil and steaks. Top each steak evenly with Smoky Corn Relish.