• 4servings
  • 445calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cup(s) fresh (from 6 to 8 ears), frozen, or canned corn

  2. 1 cup(s) half-and-half

  3. 1 can(s) (4-ounce) chopped green chiles , drained

  4. 1/2 cup(s) chopped red onion

  5. Kosher salt

  6. Freshly ground black pepper

  7. 1 pound(s) skirt steak

  8. 1 teaspoon(s) ground chipotle chili pepper

  9. 2 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. In a large, preheated cast-iron skillet, sauté corn over medium-high heat, stirring constantly until lightly charred, about 5 minutes.

  2. In a saucepan, heat corn, half-and-half, chiles, and onions. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper. Bring to a boil; cover and simmer for about 5 minutes or until mixture is thickened.

  3. Meanwhile, prepare an outdoor grill or heat a grill pan over medium heat for 5 minutes or until very hot. Pat skirt steak dry and season with kosher salt and freshly ground pepper. Mix ground chili pepper with olive oil. Brush steak with chili mixture and grill, 4 to 5 minutes per side for medium-rare.

  4. Transfer steak to a cutting board and let rest 5 minutes, loosely covered with foil. Slice across the grain and serve with corn.


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