Mexican Street Corn and Fillet Steak

Serving food on a chopping board is a charming and artistic approach to dining. Inspired by my friend from South America, I discovered a delicious Mexican street corn recipe, which I paired with juicy medium-rare fillet steak and fresh sugar snap peas. This casual yet satisfying meal is perfect for a lazy Saturday spent watching your favorite sports game. It is classically made with Cojita cheese which is not found in SA so i replaced this with Feta cheese.

Ingredients:

• 4 ears of sweetcorn
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled Feta cheese
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 cup chopped fresh coriander(cilantro)
• 1 lime, cut into wedges

Instructions:

1. Preheat a grill to medium-high heat.

2. Place the sweetcorn directly on the grill and cook for about 8-10 minutes, turning occasionally, until the kernels are charred in spots and tender.

3. While the corn is grilling, mix together the mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, garlic powder, and half of the chopped cilantro in a small bowl.

4. Once the corn is done, remove it from the grill and transfer it to a serving platter.

5. Using a brush or spoon, generously coat each ear of corn with the mayo mixture.

6. Sprinkle the remaining chopped cilantro on top of the corn, and serve with lime wedges on the side.

Enjoy your delicious Mexican Street Corn with fillet steak cooked medium rare or to your liking.