Mexican-Style Backstrap with Grilled Sweet-Corn Salsa Recipe
Grill up some backstrap and some fresh sweet corn for this Mexican-inspired recipe.
PREP TIME
COOK TIME
4-6
SERVES
EASY
DIFFICULTY
INGREDIENTS
2 pounds venison backstrap
Rub
2 tbsp. brown sugar
2 tbsp. kosher salt
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Mexican oregano
½ tsp. ground black pepper
¼ tsp. cinnamon
Salsa
6 ears of sweet corn
1 avocado, cored, peeled and cut into small cubes
16 ounces cherry tomatoes, halved
1 jalapeno, diced, or 7-8 slices of jarred jalapeno, chopped
½ red onion, diced
4 tbsp. fresh cilantro finely chopped
1 ½ tsp. salt
12 ounces Mexican crumbling style queso cheese
COOKING INSTRUCTIONS
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