Mexican Street Corn Casserole and Gorgonzola Butter for Steaks

Today was probably my last chance to grill for the season, and boy did I grill. Filet Mignon with Gorgonzola butter, Mexican Street Corn, along with sauteed mushrooms & onions. Definitely not keto. Such a yummy cheat meal! And hey, I'm on vacation. Vacation calories don't count ;)

Mexican Street Corn Casserole

Skill Level: Easy

Ingredients:

32 ounces frozen corn kernels or 7 ears corn

¼ cup mayonnaise

½ cup sour cream

1 cup Monterey jack cheese, shredded

1 cup parmesan cheese, grated or shredded

1 egg

1 tablespoon butter

½ cup fresh cilantro, chopped

1 cup Cotija cheese, crumbled

1 teaspoon chili powder

1 lime, cut into wedges

Directions:

If using ears of corn, cut the corn off the cob. Spread corn on a baking sheet. Broil for 5 to 10 minutes, turning the baking sheet every few minutes, to get a light char on the corn.

Remove from oven and set aside.

Preheat oven to 350 degrees.

Combine mayonnaise, sour cream, cheeses and egg, stir until well mixed. Add the corn and stir to combine.

Grease a casserole dish with butter. Pour in the corn mixture and bake for 30 minutes.

Before serving, sprinkle Cotija cheese, cilantro and chili powder over casserole.

Serve with a wedge of lime.

Gorgonzola Butter for Steaks

*Shhh, I borrowed this picture from the internet*

Skill Level: Super Easy

Ingredients:

½ cup butter, softened

2 ounces gorgonzola cheese

¼ cup parsley, chopped

1 clove garlic, crushed

Directions:

Using food processor or with a stick blender mix all ingredients together until well combined.

Chill.

The meal paired with with some sauteed mushrooms and onions, and a DuClaw Sweet Baby Jesus! Chocolate Peanut Butter Porter. :D

Going into a carb coma in 3...
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