Mexican Beef & Corn with Chipotle Sour cream

Steps

1. Bring a full kettle to the boil. Preheat BBQ to high-heat (if using). Prep & cook rice. Combine rice, beans, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep salad. Place tomatoes, lettuce and coriander in a bowl and toss with Mexi dressing just before serving. Season to taste.
3. Prep beef & corn. Pat beef dry and rub with first measure of Mexican coffee salt and a drizzle of oil. Rub corn with second measure of Mexican coffee salt and a drizzle of oil.
4. Cook beef & corn. Heat a drizzle of oil in a fry-pan on high heat. Cook beef for 2-3 minutes each side for medium, depending on thickness, or until cooked to your liking. Set aside to rest. Wipe pan clean and return to heat. Cook corn for about 5 minutes, turning, until tender. Alternatively, do this on the BBQ.
5. To finish. In a small bowl, combine sour cream and chipotle sauce. Season to taste. Thinly slice beef.
6. Serve rice with salad, beef and corn. Drizzle with chipotle sour cream and sprinkle with remaining Mexican coffee salt.