Ingredients
Scale
- 16oz Ribeye
- 8 oz Oaxaca cheese
- 8 yellow corn tortillas
- 1 tbsp steak rub
- 1 tsp avocado oil
- 1 tbsp hot sauce
Jalapeño Lime Ranch Ingredients
- ¾ cup sour cream
- ½ cup mayo
- ½ cup chicken broth
- 1 tsp apple cider vinegar
- 1 tsp dill
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- Juice from 1 lime
- 1 bunch cilantro
- 2 tbsp diced jalapenos
Street Corn Ingredients
- 4 ears of grilled corn
- 1 diced bell pepper
- 1 diced jalapeno
- 3 cloves minced garlic
- ¼ diced red onion
- 1 bunch of cilantro
- ½ cup Cotija cheese
- 3 tbsp mayo
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- Juice from 1 lime
Instructions
- Start by grilling corn cobs over direct charcoal on the grill for 6 minutes rotating it every 2 minutes until some char forms.
- Assemble the street corn by combining all of the ingredients in a bowl and placing it in the refrigerator until later.
- Create the Jalapeno lime ranch by combining all of the ingredients into a food processor and mix it until combined.
- Apply avocado oil to the ribeye then season it with your favorite steak rub on both sides.
- Grill it over direct heat until it reaches an internal temp of 130°F. Let it rest for 10 minutes then slice against the grain.
- Assemble the taco on a corn tortilla with 1 oz melted Oaxaca cheese, street corn and top it with jalapeno lime ranch.
- Prep Time: 15 minute
- Cook Time: 30 minutes
- Category: Main course
- Method: Grilling
- Cuisine: Mexican