Hot and humid

It has been super warm here in Auckland this week, add the humidity, and I’m left with zero desire to do anything but hang out in front of the fan or the cold plunge pool. When it comes to meals, I spend most of the week eating my meal prep from the freezer and come the weekend, I want something a bit different. Not bagging my meal prep, but I want something more exciting when I have time. It is time for something fresh and tasty.

Seasonal treats

Good ole Northland corn is cheap as chips right now, so I picked up a bunch with grand plans to make Mexican-style corn. Corn on the cob, I discovered years ago, can be as divisive as Vegemite. Some love the experience of chowing down on a hot buttery cob and don’t mind the bits of corn that always get stuck between their teeth, while others hate it. I’m in the first camp, but for a long time had to work around people in the second camp. The first time I made this recipe, I had a stack of fresh corn and three people who refused to eat it from the cob. I wondered how I could use the corn and pack in my much-loved Mexican flavours without the whinging that would come with a cob on a plate. The grilled corn salad was just born.

Mexican style street corn salad with steak recipe

Ingredients

• 1 tbsp. butter
• 6 corn ears
• Salt and pepper
• 2 tbsp. mayo 
• 3 tbsp. sour cream
• 1/2 tsp. chilli powder
• 3 tbsp. lime juice
• 1 jalapeño, seeded and sliced
• 1/2 red onion, finely sliced
• 3 tbsp. coriander, chopped
• 1/2 cup feta cheese, crumbled
• 500g steak, cooked and sliced

Instructions

Cook your steak to your preference. I like to sous vide mine to perfection.

Fold back the husks from the corn and cut them off.

Brush the corn with the butter and season the corn.

Over high heat on a BBQ or in a griddle pan, place the corn on the grill or in the pan. 

When the corn starts to char, turn it over, repeat until the corn is slightly charred all over.

Remove the corn from the pan or grill.

On a steady surface stand the corn on its end and with a very sharp knife slice the corn off the cob.

Put the corn into a large mixing bowl to cool.

In another bowl, whisk together the mayo, sour cream, lime juice, chilli powder, salt and pepper to make the dressing.

Add the dressing to the called corn and mix well.

Add the coriander, jalapeño and red onion to the corn and toss to mix.

To serve, plate up the corn salad and serve with the steak and crumbled feta on top.

Equipment

• Measuring spoons
• Kitchen scale
• Chopping board
• Knife
• Tongs
• Fork
• Large mixing bowl
• Small mixing bowl

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.