The funny name for this fusion dish came from the use of bold Mexican flavors combined with the Cajun poboy.
Mix three different proteins with some Steen’s syrup, Louisiana Love Seasoning, and incredible street corn dressing, and hot Cajun Grill, and you have one incredible dish.
This recipe calls for 41-60 count shrimp, chicken tenders, and pulled pork.
Simply season the shrimp with Louisiana Love and sauté in olive oil until just pink.
The same goes for the tenders, but grill them to 160° over a hardwood fire.
Use some pulled pork you may have in the freezer, or buy some premade and heat according to package directions.
We use a unique seasoning blend throughout the entire dish. The recipe follows.
- 2 tablespoons Louisiana Love Seasoning Blends
- 1 tablespoon El Venado Menudo Mix Chili Powder
- 1 tablespoon Chipotle Pepper Powder
- 2 teaspoons Ground Cumin
- ½ teaspoon Ground Allspice
Add all ingredients to a suitable bowl, and stir well to blend.
Dressing for Cole Slaw:
This vinegar-based dressing was the perfect compliment for the rich flavors of the poboy.
- ¼ cup Malt vinegar
- 2 tablespoons Steen’s syrup
- 2 teaspoons Seasoning blend
Combine all ingredients and toss with 10-12 ounces of finely shredded cabbage.
Refrigerate and toss every 30 minutes, or whenever you think about it, for 3 hours.
Mexican Street Corn Dip (Eloté)
This recipe can be made as a stand-alone dip or used as a dressing as we did here.
- 6 ears Fresh corn on the cob (shucked and desilked)
- ½ cup White onion (chopped)
- 2 each Fresh jalapeno peppers (chopped)
- 1 each Fresh habanero pepper (chopped)
- 4 cloves Fresh garlic (chopped)
- ½ cup Mayonnaise
- 4 ounces Cream cheese (softened)
- 5 ounces Queso Fresco cheese (crumbled)
- ¼ cup Sour cream
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh lime juice
- ¼ cup Cilantro (chopped)
- Seasoning blend to taste
- Louisiana Love Seasoning Blend
Lightly oil the corn, season with Louisiana Love, and grill over a hardwood fire for 10-15 minutes.
Cut corn from cob and place in a large bowl.
Sauté onions, peppers, and garlic in a heavy skillet with a little oil until soft, then add to bowl with corn.
Add remaining ingredients and stir well to combine.
Taste and adjust seasoning.
Can be made up to a day in advance and refrigerated.
Warm, or toast poboy buns, dress both sides with street corn dip, add a little of each protein, and top with cole slaw.