Wagyu Steak with Mexican Street Corn

Porterhouse steak with mexican corn recipe

Cooking Method

  1. Bring steak to room temperature, brush with oil and season generously on both sides with salt. Heat BBQ/ hot plate until hot.
  2. Cook steak for approximately 2-3 minutes on each side or until caramelized, turning only once. Remove from hot plate just before desired doneness is reached.
  3. Allow meat to rest in a warm place for 4 -5 minutes before serving.

Mexican Corn

  1. Remove husk and rub corn with a thin layer of olive oil, then season with a little salt.
  2. Cook corn on a hot BBQ, turning to get a bit of color on each side. Remove from the grill when all sides have color.
  3. Combine the aioli (or mayo) and sour cream and apply all over each cob of corn.
  4. Squeeze with lime juice (or serve with lime wedges on the side).
  5. Sprinkle corn with chili and paprika, then top with crumbled feta and finely chopped coriander.
  6. Serve steak with Mexican street-style corn and/or any other sides of your choice.


If corn is out of season, make a Mexican corn salad instead: use 4 cups of frozen corn kernels in place of the corn ears. Fry the kernels in a little oil, then mix through the mayo, sour cream, chili and smoked paprika. Season with salt to taste. Top with crumbled feta and finely chopped coriander.