Steak & Corn Tacos

@burnt_pellet_bbq

Street Corn
4 ears corn, shucked
1 red bell pepper, diced
1 jalapeño, diced
3 cloves garlic, minced
¼ red onion, diced
1 bunch cilantro, finely chopped
½ cup Cotija cheese
3 Tbsp mayo
1 tsp chili powder
1 tsp kosher salt
Juice of 1 lime

Jalapeño Lime Ranch
¾ cup sour cream
½ cup mayo
½ cup chicken broth
1 tsp apple cider vinegar
1 fresh dried dill
1 tsp garlic powder
1 tsp onion powder
½ tsp kosher salt
Juice of 1 lime
1 bunch cilantro

Steak Tacos
1 ribeye steak
Avocado oil, as needed
Steak rub of choice, to taste
Corn tortillas
Grated Oaxaca cheese
Hot sauce

-Make the street corn: Grill the corn cobs over direct charcoal for 6 minutes, rotating every 2 minutes, until some char forms.
-Cut the corn kernels off the cobs, then transfer to a medium bowl with the bell pepper, jalapeño, red onion, garlic, cilantro, Cotija, mayo, chili powder, salt, and lime juice. Mix well, then refrigerate until ready to serve.
-Make the jalapeño lime ranch: Add the sour cream, mayo, chicken broth, apple cider vinear, dill, garlic powder, onion powder, salt, lime juice, and cilantro to a food processor and process until smooth. Transfer to a jar, cover, and refrigerate until ready to serve.
-Grill the steak: Rub the ribeye with avocado oil and season with steak rub on both sides.
-Grill the steak over direct heat until the internal temperature reaches 130°F (55°C). Remove from the grill and let rest for 10 minutes, then slice against the grain.
-Add 1 oz of Oaxaca cheese to each tortilla, then fold the tortilla in half and warm on the grill or in a skillet to melt the cheese. Open the tortillas and add sliced steak, street corn, and jalapeño lime ranch. Add a few dashes of hot sauce, if desired.
-Enjoy!