Steak Kabobs & Corn Elote

• Roasted Garlic Peppercorn Char Crust® 
• 4 New York Strip Steaks or steak of choice (room temperature)
• Cherry Tomatoes
• Olive oil
• Bamboo skewers (soaked in water for at least a 1/2 hour)
• Optional: Chimichurri sauce

Ingredients for Corn Elote:

• 2 cobs of corn, silk and outer layers removed
• 2 tbsp mayonnaise
• 1 tbsp Southwest Chipotle Char Crust® 
• 1 lime, zest and juice
• Salt
• 2 tbsp cotija or feta cheese
• Fresh cilantro, chopped

Instructions for Corn Elote

Preheat grill to medium-high heat.

Carefully cut each corn cob into quarters. You should end up with 8 corn ribs. Be very careful - use a sharp knife.   Alternatively, you may keep the corn whole.

Sprinkle the corn with Southwest Chipotle Char Crust® and spritz with olive oil.

Place the corn cut side down on the grill. Cook turning regularly until each side is starting to char and caramelize, about 10-15 minutes.

Transfer to a platter.

Use store-bought chipotle mayo or make homemade chipotle mayo by mixing 2 tbsp of mayonnaise with 1 tsp of Southwest Chipotle Char Crust (add more Char Crust if you want a stronger flavor).

Drizzle or spread mayo on top of corn and sprinkle on the cheese. Add lime zest, juice and cilantro. Serve.

Optional: Instructions for Chimichurri

• 3/4 cup olive oil

• 3 tablespoons sherry wine vinegar or red wine vinegar

• 3 tablespoons fresh lemon juice

• 3 garlic cloves, peeled

• 2 medium shallots, peeled, quartered

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon dried crushed red pepper

• 3 cups (packed) stemmed fresh parsley

• 2 cups (packed) stemmed fresh cilantro

• 1 cup (packed) stemmed fresh mint

Add ingredients to blender.  Add herbs in stages to help the blender to mix it up. Blend until it’s creamy mixture. Can be made up 1 day a head. Store in refrigerator.