Garlic Petite Tender with Mushrooms and Grilled Salsa Corn | Publix Super Markets
Garlic Petite Tender with Mushrooms and Grilled Salsa Corn
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Cooking tools:
- Grill
- Instant-read thermometer
- Skewer
- Aluminum foil
- Zip-top bag
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Spatula
- Plate
Ingredients
- 8 oz whole baby portabellas
- 4 (6-inch) wooden skewers
- 2 beef shoulder petite tenders (1 1/4–1 1/2 lb)
- 1 (12-oz) garlic marinade-in-bag
- 4 ears fresh corn
- Aluminum foil
- 2 tablespoons canola oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh cilantro, chopped
- 3 tablespoons salsa
- 2 tablespoons light mayonnaise
- 2 tablespoons sour cream
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