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CARLA HALL AND CLINTON KELLY Chili-Lime Mexican Corn and Flank Steak

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Create that delicious Mexican street corn at home & serve it up with a perfectly seared skirt steak!

Enjoy the recipe clip below.

Mexican Corn
6 ears corn
1 tablespoon extra-virgin olive oil
1 cup mayonnaise
1 cup sour cream
1 teaspoon chipotle chili powder (plus more to garnish)
2 limes (zest and juice)
1 tablespoons fresh oregano (finely chopped)
1 cup Cotija cheese (crumbled)
kosher salt and freshly ground black pepper
Chili-Rubbed Flank Steak
1 1/2 pounds flank steak
2 teaspoons chipotle chili powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

step-by-step directions
For the Mexican corn: peel the husks away from the corn, clean the corn of all the silk strands. Cut the kernels off the cob.
Place a medium sauté pan over medium-high heat. Once hot, add the olive oil and corn kernels, and season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the corn is slightly tender. Remove from heat and set aside.
In a large bowl, add the mayonnaise, sour cream, chili powder, zest and juice of 2 limes, oregano and a pinch of salt. Stir to combine. Add the sauteed corn and the Cotija cheese to the chili-lime mixture and stir to combine. Garnish corn with a light sprinkle of chili powder. Serve corn alongside chili-rubbed flank steak.
For the Flank Steak: preheat grill or grill pan over medium-high heat.
Allow the flank steak to sit at room temperature for 30 minutes before grilling.
In a small bowl, add the chipotle chili powder, salt and pepper, and stir to combine. Sprinkle the rub on both sides of the flank steak. Drizzle steak with olive oil.
Place flank steak on the preheated grill. Grill for 5 minutes on each side, or until the steak is medium rare. Remove steak to a cutting board and let rest for 10 minutes. Slice steak across the grain.

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