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Chili-Lime Mexican Corn and Flank Steak

Carla Hall and Clinton Kelly
  • 360 minutes
  • Serves

INGREDIENTS

Mexican Corn

6

ears corn

1 tbsp

extra-virgin olive oil

1 cup

mayonnaise

1 cup

sour cream

1 tsp

chipotle chili powder (plus more to garnish)

2

limes (zest and juice)

1 tbsp

fresh oregano (finely chopped)

1 cup

Cotija cheese (crumbled)

kosher salt and freshly ground black pepper

1 1/2 lb

flank steak

2 tsp

chipotle chili powder

2 tsp

kosher salt

1 tsp

freshly ground black pepper

2 tbsp

extra virgin olive oil