Smokey Fetta Corn Cob, Beef Strips & Mexican Rice
with Coriander
These loaded corn cobs are quickly becoming HelloFresh royalty. Roasted with Mexican spice, then loaded with beef, smokey aioli and fetta, you’ll have the tastiest accompaniment to a veggie-loaded rice that has its own spicy kick!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Beef Strips
1 packet
Coriander
2
Corn
1 packet
Fetta Cubes
(Contains: Milk;)
1
Leek
1 sachet
Mexican Fiesta Spice Blend
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice leek. Roughly chop baby spinach leaves. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican fiesta spice blend (reserving a pinch for the corn) and cook until fragrant, 1 minute.
• Meanwhile, place corn cobs on a lined oven tray. • Drizzle with olive oil, season with salt, sprinkle with a pinch of the reserved Mexican fiesta spice blend and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.
• While the corn is roasting, heat a large frying pan, with a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
TIP: Cut the corn cobs in half before cooking for easier eating.
• To pan with leek, add basmati rice, the water and stock concentrate, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• To pan with rice, stir in chopped spinach until combined. • Divide Mexican rice between bowls. Serve with roasted corn cobs and beef strips. • Drizzle smokey aioli and crumble fetta cubes over corn. • Tear over coriander to serve. Enjoy
