Street Corn Steak Kabobs
With every passing day, it seems to stay lighter for longer and I am chomping at the bit to get out of this house and enjoy some nice weather! I am so over the snow and cold! If you're in the Midwest, I'm sure you resonate with this more than you would like to! That's why I decided to make these Street Corn Steak Kabobs on my grill pan! It gave that summery, grilled vibe that I was dreaming of - and I didn't have to get frostbite for it! That chili-lime steak marinade added so much flavor to the sirloin, that juicy corn, the cotija crema - this meal was unbelievable! It almost brought me to a 75-degree day, bopping around the farmer's market! What a dream.
Equipment
Ingredients
For the chili-lime steak marinade:
- 4 Garlic Cloves minced
- Juice and zest from 1 lime
- 3 tbsp Olive Oil
- 1 tbsp Cilantro minced
- 1 tbsp Chili Powder
- 1 tsp Paprika
- 1 tsp Salt
- ½ tsp Cumin
- ¼ tsp Black Pepper
For the cotija crema:
- ½ cup Cotija Cheese crumbled
- ¼ cup Mayo
- 3 tbsp Sour Cream
- Zest from 1 lime + 1 tbsp juice from it
- 1 tsp Cilantro minced
- ¾ tsp Chili Powder
- ¼ tsp Salt
- ¼ tsp Black Pepper
For the street corn steak kabobs:
- 1 ½ lbs Sirloin Steak
- 4 Ears of Corn shucked, ends trimmed, cut into 2–3-inch rounds
- 1 Red Onion cut into chunks
- 2 tbsp Olive Oil
For serving:
- Cotija Crema
- Cotija Cheese crumbled
- Cilantro minced
- Lime wedged
- Tajin
Instructions
To make the chili-lime steak marinade:
- Add all ingredients for the chili-lime marinade to a large mixing bowl and whisk to combine. Set the bowl to the side. Now let's get our steak prepped and marinating!
- Get out your sirloin and trim the fat off of it. You don't have to get it all but do the best you can! Some little bits left will render down and add flavor. Next, cut it up into 1 1/2-inch chunks.
- Add the steak to the marinade and use your hands to toss and coat. Massaging that marinade in there really helps to penetrate the meat with those flavors!
- Cover and refrigerate for 30 minutes. Don't exceed that! Now let's get started on making the cotija crema!
To make the cotija crema:
- Add all ingredients for the cotija crema to a mixing bowl and whisk to combine.
- Cover and refrigerate until ready to use.
To make the street corn steak kabobs:
- At this point, our steak should be done marinating! So now we can build our kabobs! Get out a plate and the skewers and start building the kabobs as follows - corn + onion + steak.
- Repeat with all remaining ingredients! Don't be tempted to toss the corn and onion in the marinade either, discard it once you've used up all of the steak!
- In a grill pan on medium high heat, add 1 tbsp olive oil. Use a silicone brush to brush it around the pan and in those grooves.
- Add the kabobs to the pan and cook for 10-12 minutes, using a tong to turn them every 2-3.
- Work in batches to cook the kabobs, brushing on more olive oil as needed, until all of them are charred and steak is cooked to a perfect medium rare (or however you like it!) Use a meat thermometer to puncture through a piece of steak to get a feel for the cook. A medium rare to medium is what we usually like to have here at home, so I know once I'm between 135-145 F, I'm good to go! If you want to cook them closer to a medium to medium well, consider turning the heat down towards the end of the cook time so that way you don't overcook the other ingredients but can still get that nice char on there!
To serve:
- Serve street corn steak kabobs hot with some cotija crema drizzled over the top, a sprinkle of tajin, cotija cheese, lime wedges, and cilantro! Enjoy!
Nutrition
Serving: 1kabobCalories: 462kcalCarbohydrates: 17gProtein: 34gFat: 4gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 105mgSodium: 550mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 280IUVitamin C: 11mgCalcium: 240mgIron: 2mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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