Carne Asada Topped Pupusas with Grilled Corn

A Mexican-style carne asada is the perfect summer-time grill food. Paired with the roasted flavor of grilled corn on the cob and a crispy Tres pupusa, you can’t go wrong! This recipe is easy to prep ahead of time and grill up when the party is just getting started!

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  • Tres Latin Foods® Pupusas of your choice
    • cooking oil
  • Carne Asada
    • 2 tsp Kosher salt
    • 3/4 tsp ground cumin
    • 1 (2 pound) skirt steak
    • 1 garlic clove
    • cooking oil
    • lime wedges
  • Grilled corn on the cob
    • 6 ears of corn, husk and silk removed
    • 4 quarts water
    • 1/2 cup salt
    • 1/2 cup sugar
  • Cilantro
  • Your favorite salsa



Trim the skirt steak and pound it out using the smooth side of a meat hammer, to about 1/4 inch thickness. Slice perpendicular to the grain, and cut into 4 equal sized steaks. Rub the salt and cumin into each steak on both sides. Place steaks on a wire rack inside of a baking sheet or pan, and refrigerate uncovered for at least 45 minutes (can leave for up to 8 hours).


In a large pot, combine salt, sugar, and cold water. Stir until dissolved. Add in 6 ears or corn, and let soak for at least 30 minutes, or as long as 8 hours. This method accentuates the natural sweetness of the corn, and adds dimension with the salt.


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Prepare your pupusas in a skillet according to the directions on the package, or see cooking instructions here. We used Black Bean and Sweet Corn pupusas.


Heat your grill for about 15 minutes on high. Scrape the grill clean, and brush on cooking oil. Place steaks on grill and cook until well browned on the first side, about 2 to 4 minutes. Flip and cook again until well browned, about 2 to 4 minutes, or until meat reaches 130 degrees. Remove from grill and tent loosely with aluminum foil to rest for at least 5 minutes.


Remove foil from steaks. Crush garlic clove and rub into one side of each steak. Slice against the grain into 1/4 thick slices.


Serve atop pupusas with a wedge of lime alongside freshly grilled corn on the cob. Top with cilantro and your favorite salsa. We used pico de gallo this time.

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