Pan Seared Ribeye w/ Mexican Street Corn & Roasted Veggies
Don’t have access to a grill? That’s OK! You can have this delicious “grill style” meal using your oven and stove top!
Baked Mexican Street Corn Recipe
Ingredients (Serves 6)
6 ears sweet corn
½ cup sour cream
½ cup mayonnaise
½ teaspoon garlic powder
1 teaspoon chili powder
1 ½ cups Cotija cheese crumbled*
*Laurie’s Shopping Tip: Cotija is a Hispanic-style cheese named after the town of Cotija in Mexico. It’s a hard, crumbly, Mexican cheese made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano. However, it’s not readily available in some communities in the U.S. That was the case when I made this dish in Iowa, so I substituted a finely shredded parmesan cheese.
Directions
Step 1: Preheat the oven to 425 degrees.
Step 2: In a small bowl, mix the sour cream, mayonnaise, garlic powder, and chili powder. Cover and refrigerate until the corn is ready.
Step 3: Shuck the corn and remove all corn silk. Cover each ear of corn individually in foil, and wrap tightly. Place directly on the preheated oven rack and bake for 45 minutes.
Step 4: Remove the corn from the oven, unwrap the foil, and let the corn cool off for approximately 30 minutes. *Laurie’s Tip: If you skip this step, the sour cream/mayonnaise will just melt and NOT adhere the cheese to the corn!
Step 5: Once the corn is mostly cooled, slather each ear in the sour cream / mayonnaise / spice mixture. Press the crumbled cheese into the corn on all sides (or roll ear of corn on a plate with the cheese). Sprinkle with additional chili powder and serve.
Pan Seared Ribeye
Ingredients
Ribeye steaks
1 Tbsps. olive oil
1 tsp. salt
Cracked black pepper
Directions
Step 1: Bring the steak to room temperature.
Step 2: Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F.
Laurie’s Cooking Tip #2: You place the pan upside down, each time you heat, so that any excess “seasoning” drips off instead of pooling inside the pan.
Step 3: When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Step 4: Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Step 5: Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Laurie’s Cooking Tip: If you are using your cast iron for the FIRST time, you should always “season” your new cast iron skillet before using it. Scrub the pan with warm, soapy water. It's okay to use soap since you're preparing to re-season the cookware. Rinse and hand dry thoroughly. Apply a very thin, even layer of cooking oil to the cookware (inside and out). If you use too much oil, your cookware may become sticky. Place the cookware in the oven upside down. Place a large baking sheet or aluminum foil on the bottom rack. Bake at 450-500 degrees F for one hour. Allow to cool.