Black Angus Steaks With Mexican Street Corn and Salsa Cruda | Sunbasket
Topped with creamy chipotle mayo, punchy lime zest, and tangy queso fresco, our spin on elote (Mexican street corn) makes an a-maize-ing side for these garlicky steaks.
Ingredients
- 1 organic heirloom or other tomato
- 1 organic red onion
- 2 to 4 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh cilantro
- 1 organic lime
- 1 organic jalapeño or other fresh chile (optional)
- Steak options:
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 2 ears organic corn
- 2 tablespoons mayo
- 1 teaspoon chipotle chile powder
- 2½ ounces queso fresco
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