Mexican Street Corn and Certified Hereford Beef Tri-tip on the Grill

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Jayne

Next week is July 4th and it is my very favorite holiday. I love the weather and all the fun that comes along with this time of year. Getting together with family and friends is got to be the best.
I was in California a few weeks ago, and I discovered a new recipe that I promised myself that I would do when I got back home because I just loved it. It was so good that I had to have seconds.
I decided to do this video around summer grilling because after trying these items I just had to share with you. First I want to start with a Tri-tip Roast. This cut of meat is just scrumptious and so easy to prepare. The Tri-tip roast is a cut of beef from the bottom sirloin and when grilled to perfection in my opinion is better than a ribeye.   It is so tender and flavorful and it will soon become one of your favorites. It is extremely popular out on the West Coast and has finally made its way here to the Midwest. Here is how easy it is to do.
I seasoned the roast with our Four Brothers Prime Rib Seasoning. It is so versatile I use this seasoning for everything. I preheated the grill to 500-550 degrees because I wanted a very hot grill and then placed the roast on it. Then I seared the roast on each side by heating for 3 minutes and then turning it over for another 3 minutes. By searing your meat, it holds all the flavor in. Then I turned down the grill and made sure that the roast was on indirect heat. I slowly cooked it to 140 degrees for Medium Rare. I took it off the grill and covered it loosely with aluminum foil for about 10 minutes so that the juices soaked back into the meat to give it that wonderful flavor.

While the roast was cooking, I decided to have a cocktail to enjoy and found this recipe at a local restaurant and it was so good I knew I needed to have this along with my meal.

Lynchburg Lemonade

Lynchburg Lemonade
 
Ingredients
  • ½-cup Jack Daniels
  • ¼-cup Triple Sec
  • 12 oz. lemonade
  • 12 oz. Lemon Lime Soda
Instructions
  1. Mix all together in a pitcher and stir. Add a slice of fresh lemon and you have the perfect drink. Enjoy!!!

Now for the best part of this video. When I was in California I got the opportunity to try Mexican Street Corn and I have never been so excited to have a taste of this.   I have always loved corn-on-the-cob but this took it to a whole new level and over the top. If you love corn you will love this experience.

Mexican Street Corn
Husk your corn and then place it in a pot of boiling water. Cook the corn for about 5 minutes and you are ready to eat the corn. I decided to take it to the next level. I stuck wooden skewers into the corn (make sure you soak the screws in water for 30 minutes before placing on the grill) Then I placed it on the grill so I could get that roasted grill marks everyone loves. Once the corn was hot I brushed on mayonnaise all over the corn and then rolled it into shredded Cotija (this is a Mexican cheese). After it was covered with the cheese I sprinkled Cayenne Pepper over the corn (you decide the level of heat you want with this, the more pepper the hotter it gets) then I sprinkled some fresh cilantro on top along with some sea salt. Then finally I squeezed fresh lime juice over the top. This recipe is unbelievable and I couldn’t stop eating it.

I think I just planned my July 4th meal and in fact I know I did!   Enjoy the holiday with family and friends along with all the great foods of Summer. I wish you all a very happy 4th of July!!!!

Jayne
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

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