Mexican Beef Bowls with Charred Sweetcorn and Chunky Salsa

Steps

1. Cook rice Preheat BBQ hot plate to medium-high (if using). Bring a full kettle to the boil. Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking. Fluff up with a fork and cover to keep warm.
2. Prep corn Peel corn and cut each cob into 3. Place corn cobs in a heat-proof bowl and cover with boiling water. Cover and set aside for about 5 minutes, until bright yellow and tender. Drain well.
3. Prep salsa While corn cooks, dice tomato and cucumber 2cm. Add to a bowl with a drizzle of vinegar and oil. Toss to coat and season to taste. Thinly slice lettuce.
4. Cook beef Finely dice onion. Heat a drizzle of oil in a large deep fry-pan on medium-high heat. Cook onion for 2-3 minutes until softened, increase heat to high, add beef and cook, stirring for about 5 minutes, until browned. Add Mexican spices and cook, stirring, for 1 minute, until fragrant. Stir through canned tomatoes, water and ½ tsp salt. Bring to a simmer, then cook for 8-10 minutes, until thickened but still saucy. Season to taste
5. Cook corn Heat a drizzle of oil in a second fry-pan on medium-high heat and cook corn for about 6 minutes, turning regularly, until lightly charred. Sprinkle with hickory salt (for adults). Alternatively, cook corn on BBQ.
6. Serve rice, beef, corn, salsa, lettuce and sour cream in bowls.