Beef Tenderloin Skewers: Charred Sweet Corn and Chipotle-Lime Butter

🥘 Ingredients

• beef tenderloin tips
  12 oz
• butter
  1.5 tbsp
• chipotle powder
  1/2 tsp
• corn on the cob
  2 ears
• lime
  1 unit
• olive oil
  1 tbsp
• oregano
  1 tsp
• pepper
  1/2 tsp
• red bell pepper
  1 unit
• salt
  1 tsp
• shallot
  1 unit
• wooden skewers
  4 pieces

🍳 Cookware

• broiler
• large bowl
• baking sheet
• small bowl

1. 

   1

   Wash and dry all produce. Preheat the broiler to high. Soak the wooden skewers in water. Take butter out of the fridge to come to room temperature. Core, seed, and dice the red bell pepper into ¾-inch cubes. Halve, peel, and dice the shallot into ¾-inch pieces. Finely chop the oregano leaves.

   wooden skewers: 4 pieces, butter: 1.5 tbsp, red bell pepper: 1 unit, shallot: 1 unit, oregano: 1 tsp
2. 

   2

   Toss the beef tenderloin tips in a large bowl with the red bell pepper, shallot, oregano, half the chipotle powder , and a drizzle of olive oil . Season generously with salt and pepper . Thread the beef, peppers, and shallot onto the skewers, alternating between each.

   beef tenderloin tips: 12 oz, chipotle powder: 1/2 tsp, olive oil: 1 tbsp, salt: 1 tsp, pepper: 1/2 tsp
3. 

   3

   Place the corn on the cob onto a baking sheet and rub with a drizzle of olive oil. Season with salt and pepper. Place under the broiler ⏱️ 5 minutes , until slightly charred.

   corn on the cob: 2 ears
4. 4

   Remove the baking sheet from the oven and flip the corn. Place the skewers alongside the corn and place under the broiler ⏱️ 5-8 minutes , turning once, until lightly charred and cooked to desired doneness.
5. 

   5

   Meanwhile, zest and cut the lime into wedges. In a small bowl , combine the butter, a squeeze of lime, a pinch of lime zest, and as much remaining chipotle powder as you like. Season with salt and pepper.

   lime: 1 unit
6. 6

   Serve the corn rubbed with the chipotle-lime butter. Brush any remaining butter over the skewers, if desired. Finish with a squeeze of lime and enjoy.