
Ingredients for - Steak Skewers with Mexican Corn Couscous Salad
How to cook deliciously - Steak Skewers with Mexican Corn Couscous Salad
1. Stage
Bring a large pot of water to a boil and season generously with salt. Add corn, turn off heat and cover for 5 minutes. Meanwhile, prepare a bowl with ice water. Remove corn with tongs and plunge into ice bath; remove when cooled. Using the same pot of water, add snap peas; cook for 2 minutes. Prepare ice bath again and repeat process for snap peas.
2. Stage
Stand up corn on cutting board and cut off kernels, discard cobs. Chop snap peas into 1/2" pieces.
3. Stage
In a small bowl combine apple cider vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, ¼ teaspoon black pepper, zest of 1 lime, and juice of 2 limes.
4. Stage
Preheat grill on medium-high heat. Thread steak onto the pre-soaked skewers. Drizzle with olive oil and season with salt and pepper. Place skewers on grill and cook until lightly charred, about 3 minutes on each side. Transfer to a clean plate and loosely tent with foil; let the meat rest.
5. Stage
Toss together couscous, cotija cheese, chili powder, cilantro, corn, sugar snap peas, and dressing. Serve with steak skewers. Garnish with cilantro.