Dandy® Super Sweet Corn and Steak Kabobs with Chili Butter

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YIELD
Make 4 Kabobs

What You Need

  • 1 ½ lbs Steak, Filet, New York, top sirloin cut into 2oz. pieces
  • 2 ears Dandy® Super Sweet Corn, each cut into 4 wheels
  • 2 tbsp. extra-virgin olive oil
  • 1 pkg. Dandy® Whole Radishes 
  • 4 ea. large white mushrooms
  • 1 ea. red, green & yellow bell pepper
  • 1 ea. medium red onion
  • Sea salt
  • Freshly ground black pepper

Chili Butter:

  • 1/2 cup salted butter
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1/4 cup chopped scallions
  • 1/4 tsp cracked black pepper
  • Zest of 1 lime

Make It

  1. Preheat grill to medium-high.
  2. In a  medium bowl, toss steak in olive oil, salt and pepper and coat well. 
  3. If using bamboo skewers, soak them in water overnight so they don’t burn. Thread a wheel of Dandy® Super Sweet Corn onto your skewer first, followed by a piece of steak, next thread on your bell peppers and red onion, followed by a piece of steak, followed by a Dandy® Radish and a Mushroom, Followed by another piece of steak and finally another wheel of Dandy® Super Sweet Corn. Repeat for 3 more kabobs. Skewers are ready to grill at any time.  Grill skewers until Steak is cooked to desired doneness, about 10-12 minutes total for medium rare to medium. In the last 2-3 minutes of cooking bast kabobs with chili butter. 
  4. Serve with your favorite Summertime side dishes and enjoy!

Chili Butter

  1. In a small saucepan, warm butter over a low flame, allow butter to melt but not become completely liquified. Add remaining ingredients and remove from heat, vigorously stir in remaining ingredients and allow butter to cool slightly. Keep in the sauce pan till ready to use. Use a brush and baste the kabobs as they cook. Use any leftover chili butter to serve the kabobs or refrigerate and use at a later date.

Recipe by Chef Todd Fisher

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