ShadowDriver
somebody shut me the fark up.
I offer this up mainly as an unpaid advert for some incredibly fine Mexican Street Food.
I cooked the corn with the husk on, over med/high heat (Vortex) for about 20 min. Then, I added the steaks, and went for about 7-12 minutes. Oh, and the steaks were seasoned with a combo of Oakridge Santa Maria + Carne Crosta: My absolute favorite go-to for a steak.
Not the greatest photo... but...
Shucked the ears, then hit the corn with a really nice combo of Duke's Mayo, Ground New Mexico Chile Pepper, Garlic Powder, Cumin, and shredded parmesan cheese. Oh, Day-Um! That's GOOD! - If you have some Tajin Seasoning about... it's really nice as an add-on.
If you've not had/tried Elote.... you MUST make/try some soon.
I cooked the corn with the husk on, over med/high heat (Vortex) for about 20 min. Then, I added the steaks, and went for about 7-12 minutes. Oh, and the steaks were seasoned with a combo of Oakridge Santa Maria + Carne Crosta: My absolute favorite go-to for a steak.
Not the greatest photo... but...
Shucked the ears, then hit the corn with a really nice combo of Duke's Mayo, Ground New Mexico Chile Pepper, Garlic Powder, Cumin, and shredded parmesan cheese. Oh, Day-Um! That's GOOD! - If you have some Tajin Seasoning about... it's really nice as an add-on.
If you've not had/tried Elote.... you MUST make/try some soon.