This sweetcorn showstopper is surprisingly simple, fried in butter and tossed with steamed basmati rice. The perfect side to succulent British rump steak and creamy, spicy chilli mayo.
Prep Time
10 min
Cuisine
American
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
50g lamb's lettuce
lamb's lettuce
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary, and if you like your steak well-done, it may take you a little longer than 10 mins
2
Now, let's get started!
Heat a dry, large, wide-based pan (preferably non-stick) over a high heat
Heat a separate dry, large, wide-based pan (preferably non-stick) over a high heat
Pat the rump steaks dry with kitchen paper, drizzle with vegetable oil and season all over with salt and pepper
3
Once very hot, add the steaks to the dry pan
For rare, cook for 2 min max on each side
For medium-rare, cook for 2-3 min on each side
For medium, cook for 3-4 min on each side
Once the steaks are cooked, transfer them to a plate to rest
4
Add a generous knob of butter to the other pan
Drain the sweetcorn
Once melted, add the drained sweetcorn with a generous pinch of salt and cook for 3-4 min or until golden brown - this is your buttery corn
5
Combine the mayonnaise, Sriracha hot chilli sauce (can't handle the heat? Go easy!) and chilli jam in a bowl – this is your spicy mayo
6
Add the steamed white basmati rice to the buttery corn and cook for 2-3 min further or until warmed through – this is your corn rice
7
Meanwhile, combine the white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt in a bowl – this is your dressing
8
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