WEEKDAYS 1e|12c|p

Skirt Steak with Chipotle Mexican Corn

Mario Batali
Servings: 6
15 to 30 min

Serve up a South of the Border flavor for your family's dinner tonight!

  • Ingredients
  • step-by-step directions
Skirt Steak with Chipotle Mexican Corn
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 pounds skirt steak
  • 2 tablespoons olive oil
Mexican Corn
  • 6 ears corn (shucked)
  • 1/2 cup mayonnaise
  • 2 teaspoons chipotle chili seasoning
  • 1/2 cup Mexican crema (or sour cream)
  • 2 tablespoons scallions (sliced, plus more to garnish)
  • 2 lime (zest and juice)
  • 1 cup cotija cheese (crumbled)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat a grill or grill pan to high heat.
  • In a small bowl, combine 1 tablespoon chipotle chili powder with 1 tablespoon Kosher salt and 1 tablespoon black pepper. Mix to combine. Season steak with chipotle chili mixture. Drizzle steak with olive oil. Place on the grill and cook for 4-5 minutes per side. Remove to a cutting board and let rest for 5-10 minutes.
  • Meanwhile, place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
  • Meanwhile, combine mayonnaise, crema, remaining 2 teaspoons chipotle chili seasoning, scallions, lime zest and juice, salt and pepper in a medium bowl. Pour onto a large flat plate. Roll each ear of grilled corn in the chipotle-mayo mixture. Garnish with cotija and more scallions.
  • Slice rested steak against the grain. Serve steak with Mexican corn.
  • Tip: Serve Mexican corn as a side with your favorite summer supper!
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