Grilled Steak Street Corn Tacos

Ingredients:

• 16 oz ribeye steak
• 8 oz Oaxaca cheese, shredded
• 8 yellow corn tortillas
• 1 tbsp steak rub
• 1 tsp avocado oil
• Street Corn
• 4 ears grilled corn, kernels cut off
• 1 bell pepper, diced
• 1 jalapeño, diced
• 3 cloves garlic, minced
• ¼ red onion, diced
• 1 bunch cilantro, chopped
• ½ cup Cotija cheese
• 3 tbsp mayo
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp 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 tsp dill
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• Juice of 1 lime
• 1 bunch cilantro
• 2 tbsp diced jalapeños

Instructions:

1. Grill corn over direct heat, turning every 2 minutes, until lightly charred. Cut kernels off and mix with all street corn ingredients. Chill.
2. Blend all jalapeño lime ranch ingredients until smooth. Refrigerate.
3. Brush steak with avocado oil, season with steak rub, and grill to 130°F internal temperature. Rest 10 minutes, then slice against the grain.
4. Warm tortillas and melt Oaxaca cheese on each.
5. Top with sliced steak, street corn, and jalapeño lime ranch. Serve immediately.