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Mexican Sweetcorn Salad with BBQ Chilli Beef Skewers

SERVES: 4 • TOTAL TIME: 40 MINUTES

Ingredients:

  • 2 tbs olive oil + spray oil

  • 2 garlic cloves, crushed

  • 1 jalapeno chilli, deseeded and finely chopped + extra to serve

  • 800g trimmed thick beef rump steak, cut into 4-5cm cubes

  • 3 cobs sweetcorn, husks removed

  • 400g tomato medley, halved lengthways

  • ½ small red onion, finely sliced

  • 1 cup coriander leaves

  • 2 tbs lime juice

  • 1 just-ripe avocado, peeled, deseeded and sliced lengthways

  • Lime wedges, sour cream and warmed tortillas, to serve

Directions:

  1. Combine oil, garlic and chilli in a small bowl. Season with salt and pepper. Thread beef onto 8 metal skewers. Brush with chilli mixture. Set aside for 15 minutes.

  2. Meanwhile, preheat a greased char-grill pan or barbecue over medium-heat. Spray corn cobs with oil and char-grill or barbecue, turning occasionally, for 8-10 minutes until lightly charred. Set aside to cool.

  3. Char-grill or barbecue beef skewers for 8-10 minutes (for medium rare) or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.

  4. Slice corn kernels from the cobs and place into a large bowl. Add tomatoes, onion, coriander and lime juice. Gently toss to combine.

  5. Serve beef skewers with sweetcorn salad, avocado, extra chopped jalapeno chilli, lime wedges, sour cream and warmed tortillas.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:

Mexican Sweetcorn Salad with BBQ Chilli Beef Skewers
.pdf
Download PDF • 3.81MB

This recipe is featured in The BARN Magazine 2023:


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