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Grilled Ribeye with Mexican Street Corn

Grilled Ribeye with Mexican Street Corn

Total Time:

40mins

Prep:

10mins

Cook:

30mins

Skill Level:

Easy

Ingredients

  • 2 large ribeye steaks
  • 4 ears corn, husk removed
  • 1 Tbsp. oil
  • ½ tsp + ¼ tsp Tajin classic seasoning
  • ½ cup feta, crumbled
  • ¼ cup mayonnaise
  • 3 Tbsp. sour cream
  • 3 Tbsp. cilantro, chopped
  • 1 Tbsp. lime juice
  • ¼ tsp. garlic powder
  • cayenne to taste
  • salt and pepper

How to Make It

1.

Pre-heat grill.

2.

Mix together mayonnaise, sour cream, feta, ¼ tsp Tajin classic seasoning, lime juice, cilantro, garlic powder, and cayenne. Set aside the crema for the corn for later.

3.

Season the rib eyes with salt and pepper.

4.

Toss corn with oil, and then dust with ½ tsp Tajin classic seasoning, salt and pepper.

5.

Put the rib eyes and the corn on the grill. Grill steaks to preferred doneness, for medium-rare about 5-7 minutes preside until 130°F. Char the corn on the hot part of the grill until you develop color and the corn looks glossy.

6.

Remove steaks and corn from grill. Allow the steaks to rest for about 5 minutes.

7.

While steaks are resting toss corn with crema mixture. Serve with the rested steaks and enjoy!

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