Categories: Mexican

Ingredients

• 2 ears fresh corn
• 2 tbsp canola mayo
• 2 tbsp chopped fresh cilantro, plus more for garnish
• 1 tbsp fresh lime juice, plus wedges for serving
• 1/2 tsp ancho chile powder
• 5/8 tsp kosher salt, divided
• 1 lb. skirt steak, trimmed
• 1/2 tsp ground cumin
• 8 (6-inch) corn tortillas
• 1/4 cup finely crumbled Cotija, queso fresco or feta

Directions

1. Preheat grill to medium-high. Place corn on oiled grates; grill corn, turning occasionally, until slightly charred, about 10 minutes. Transfer to a cutting board. When cool enough to handle, cut corn kernels off cobs, discard cobs, and place kernels in a medium bowl. Add mayo, cilantro, lime juice, ancho chile powder and 1/8 tsp salt; stir to combine. Set aside.

2. Sprinkle steak evenly with cumin and remaining 1/2 tsp salt. Increase grill temp to high. Place steak on oiled grill grates, and grill to desired doneness, 1 minute 30 seconds to 2 minutes per side for medium rare. Transfer to a cutting board.

3. Grill tortillas until edges become charred, 30 seconds to 1 minute per side. Thinly slice steak across the grain, and divide among tortillas. Top with corn mixture and cheese; garnish with cilantro and serve with lime wedges.

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