Mexican Street Corn, anyone? It is amazing, I know it, you know, we all know it.
This recipe is the perfect excuse to make it and pass it off as dinner. I have made so many renditions of it, esquites, hot southwest corn dip, but I have never made the actual corn on the cob. It seemed like too much work, but I was wrong.
The steak is spiced to perfection and tastes perfect next to the street corn.
Easy ingredients, delicious flavors, and a perfect summertime meal.
- 1 tablespoon of Cumin
- Kosher Salt & Black Pepper
- ¾ teaspoon of Chili Powder
- ¼ cup of Mayonnaise
- ¼ cup of Pecorino Romano, grated
- 2 tablespoons of Cilantro, minced
- 1 tablespoon of Lime Juice
- 1 clove of Garlic, minced
- 2 lb. of Flank Steak, ~ 1 inch thick
- 4 ears of Corn, silks & husks removed
- Lime wedges, for garnishing
- Combine the cumin, 1 tablespoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of chili powder in a bowl. Set aside.
- In a separate bowl, combine the mayonnaise, pecorino romano, cilantro, lime juice, garlic, ½ teaspoon of salt, and remaining ¼ teaspoon of chili powder. Set aside.
- Pat the steak dry with paper towels and rub in the spice mixture. Grill over a hot fire for 4-6 minutes per side (for medium rare), remove to a plate and cover in foil. Let rest for 10 minutes and slice against the grain.
- Brush the corn with half of the mayo mixture, reserving the other half. Grill for 12 minutes or until the corn is charred in spots, turning often. Remove from grill and brush with reserved mayo mixture. Cut corn cobs in half.
- Serve with lime wedges.
Enjoy! Happy Cooking, The Barbee Housewife