Wagyu steak is booming with flavour.

It loves the BBQ and goes particularly well with this creamy, smoky and fresh Mexican street food, known in its homeland as ‘elote’.



  • 4 x 170g Woodview Wagyu steak of your choice
  • Salt
  • Mild vegetable oil (e.g. rice bran)

Mexican Corn

  • 4 ears of corn (or see tip at bottom of page)
  • Olive oil (or other vegetable oil) Salt

  • 2 Tbsp aioli (or mayo)
  • 2 Tbsp sour cream
  • 1/4 tsp smoked paprika
  • 1/4 tsp chilli powder
  • 2 1/2 Tbsp crumbled feta
  • 2 1/2 Tbsp finely chopped coriander
  • Lime wedges

Serving Tips

Serve steak with Mexican street-style corn and/or any other sides of your choice.
If corn is out of season, make a Mexican corn salad instead: use 4 cups of frozen corn kernels in place of the corn ears. Fry the kernels in a little oil, then mix through the mayo, sour cream, chilli and smoked paprika. Season with salt to taste. Top with crumbled feta and finely chopped coriander.

how to make it

  1. Bring steak to room temperature, brush with oil and season generously on both sides with salt. Heat BBQ/ hot plate until hot.
  2. Cook steak for approximately 2-3 minutes on each side or until caramelised, turning only once. Remove from hot plate just before desired doneness is reached.
  3. Allow meat to rest in a warm place for 4 -5 minutes before serving.

Mexican Corn Method

  1. Remove husk and rub corn with a thin layer of olive oil, then season with a little salt.
  2. Cook corn on a hot BBQ, turning to get a bit of colour on each side. Remove from the grill when all sides have colour.
  3. Combine the aioli (or mayo) and sour cream and apply all over each cob of corn.
  4. Squeeze with lime juice (or serve with lime wedges on the side).
  5. Sprinkle corn with chilli and paprika, then top with crumbled feta and finely chopped coriander.
  6. Serve and enjoy!