Carne Asada Street Corn Dip
Carne Asada Street Corn Dip features fresh corn kernels simmered in savory broth and topped with succulent diced steak. Perfect for sharing, this irresistible dip will have everyone coming back for more.
Servings: 8 servings
Equipment
- Dutch Oven
- Cast Iron Skillet
- Measuring Spoons
Ingredients
For the Corn:
- 2 pounds marrow bones, sliced lengthwise (marrow is exposed)
- ½ cup water
- salt, to taste
- 1 small yellow onion, thinly sliced
- 6 cloves garlic, minced
- 3 to 4 chile de arbol, you can skip this and add chili powder at the end as a topping.
- 4 cups beef broth, you can also use chicken or veggie broth
- 4 tablespoons finely chopped cilantro
- 1 pound raw white corn kernels
For the Rib Eye:
- 1 pound skirt steak or ribeye steak, 1/2" thick
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
For the Toppings:
- Mexican Crema
- crumbled Cotija Cheese
- crumbled Chicharron
- hot sauce
- chopped fresh cilantro
Instructions
- Place the marrow bones in a large pan set over medium-low heat. Pour in the water and season with salt to taste. Place the lid on the pan and let them cook for 20 to 25 minutes or until the fat has softened completely and turned translucent. It will be jiggly and moist.
- Remove the pan from the heat and let the bones cool for 5-10 minutes. Use a spoon to carefully scrape all the fat (marrow) out of the bones. Return the marrow to the pan and discard the bones. All, if not most, of the water, should have evaporated.
- Increase the heat to medium. Add the sliced onions and stir well. Let them cook for 6 to 7 minutes or until softened and slightly browned. Add the garlic and chile de arbol and stir. Saute until fragrant, about 20 seconds.
- Add 1 cup of broth to the pan. Use a wooden spoon to gently scrape along the bottom of the pan, removing any browned bits that may have stuck to the bottom. Pour in the remaining broth.
- Add the cilantro and white corn kernels into the broth mixture. Reduce the heat to medium-low and allow the corn to simmer for 30 minutes, stirring occasionally. Remove the pan from the heat and set it aside.
- Season the steak with salt and pepper and let it sit at room temperature for 10 to 15 minutes. Heat the vegetable oil over high heat in a large, heavy-bottomed pan. Sear the steak for 3 to 4 minutes per side for medium-rare or 4 to 5 minutes per side for a medium steak.
- Transfer the steak to a cutting board and let it rest for 10 minutes. First, cut the steak against the grain, and then with it, slice the steak into 1/2" cubes.
- Quickly reheat the corn mixture over medium heat before spooning it into a serving bowl. Ladle some of the cooking liquid on top and top with the steak.
- Serve warm with toppings like Mexican crema, cotija cheese, chicharron, hot sauce, etc...
Nutrition
Calories: 347kcal | Carbohydrates: 14g | Protein: 18g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 550mg | Potassium: 557mg | Fiber: 2g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 2mg
