2 tablespoons (or more) mayonnaise
2 tablespoons cilantro or parsley, chopped
1 fresh lime, zested and juiced, plus wedges for serving
1/2 teaspoon Chile powder
1/2 fresh jalapeño pepper, seeded and finely diced (optional)
Kosher salt
1/2 teaspoon ground cumin
8 (6 inch) corn tortillas
1/4 c. crumbled Queso Fresco or Cotija cheese
Preheat grill
to medium-high. Place corn on oiled grates and grill occasionally
turning, until slightly charred, about 10 minutes. Transfer to a cutting board
to cool. Cut the corn kernels off the cobs and place kernels in a medium
bowl.
Add mayonnaise,
cilantro or parsley, lime zest and juice, Chile powder, diced jalapeño, and
salt to taste; stir to combine. Set aside.
Sprinkle steak
evenly with cumin and 1/2 teaspoon salt. Increase grill temperature to
high and grill steak to desired degree of doneness … 1 minute and 30 seconds to
2 minutes per side for medium-rare. Transfer to a cutting board.
Grill the
tortillas until the edges become slightly charred. Thinly slice steak across
the grain and divide among the tortillas. Top with the corn mixture and cheese;
garnish with cilantro or parsley and serve with lime wedges. Serves 4
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