An old favorite and a new favorite

If you follow blog you may remember that my husband and I enjoyed a delicious meal at Parts and Labor earlier this summer.  One of the highlights was their take on Mexican street corn.  The corn was grilled and slathered with a spicy mayonnaise sauce.  I did a variation on it using some leftover corn shortly after the dinner.  It was good but I thought I could do better.

Last night we enjoyed a grilled Porterhouse steak with some of that delicious dry rub that I had leftover (the rub is a little bit of effort but it makes a lot – it was good on lamb chops also.)  I reworked the Mexican corn and had Keith grill the corn.  It was fantastic.  So sad that we were busily munching before I thought to take a picture.  But we will definitely be making that again.

Grilled Mexican corn

  • 2 ears of corn per person, husked
  • olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • juice of 1 lime
  • 1/2 jalapeño minced
  • 2 cloves of garlic, minced
  • 1 – 2 oz Queso Fresco (or other mild cheese), chopped
  • 1/4 tsp dried chipotle pepper

Brush corn with olive oil.  Grill about 8 minutes turning frequently.  Corn should be charred in places.  Mix remaining ingredients in a bowl.  When corn is cooked, roll in sauce.  Serve with corn holders and lots of napkins.  Messy but delicious!

Dry rub

  • 2 TB whole allspice
  • 2 TB black peppercorns
  • 1 TB cumin seeds
  • 1 cinnamon stick, broken in half
  • 7 whole cloves
  • 2 TB sweet paprika
  • 1 TB chipotle powder
  • 1 TB ancho chile powder
  • 1/4 cup kosher salt
  • 1/4 cup sugar

Toast allspice, peppercorns, cumin, cinnamon and cloves in a nonstick pan over medium heat, tossing frequently.  When fragrant, remove from heat and let cool.  Grind in a spice grinder and place in a bowl.  Add remaining ingredients and whisk together.  Keep the leftover in a jar for another time.

About 45 minutes before you are ready to eat, rub both sides of steak with rub.  Let sit at room temperature.  Before grilling, spray with cooking spray and then grill 5 minutes on one side, 4 on the other and let sit for 5 minutes before slicing.



About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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