2 ears corn, husk and silk removed
1/4 cup finely chopped red onion
1 jalapeno chile, stemmed, seeded and minced
1/4 cup lime juice from 2 limes
1 tablespoon minced fresh cilantro
salt and pepper
1 teaspoon ground cumin
1 (1 1/2 to 2 pound) flank steak, trimmed of excess fat
12 (6-inch) corn tortillas*
1/2 cup sour cream
Turn grill to high and heat, covered, for 15 minutes while preparing the ingredients.
Place corn in a large bowl and microwave, covered, until nearly tender, 3 to 5 minutes. Stir onion, jalapeno, 2 tablespoons lime juice, cilantro, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a bowl, set aside.
Combine cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pat steak dry with paper towels and rub on both sides with cumin mixture. Grill corn over hot fire, turning 1/4 turn every 2 minutes until lightly charred, 8 minutes total. Grill steak over hot fire 7 minutes per side. Transfer steak to a carving board and tent with foil.
Combine sour cream and remaining 2 tablespoons lime juice in a bowl. Season to taste with salt and pepper. Cut kernels from corn cobs and add to reserved onion mixture. Slice steak thinly against the grain.
*omit tortillas and serve over salad for a low-carb meal.
Serves 6.
1/4 cup finely chopped red onion
1 jalapeno chile, stemmed, seeded and minced
1/4 cup lime juice from 2 limes
1 tablespoon minced fresh cilantro
salt and pepper
1 teaspoon ground cumin
1 (1 1/2 to 2 pound) flank steak, trimmed of excess fat
12 (6-inch) corn tortillas*
1/2 cup sour cream
Turn grill to high and heat, covered, for 15 minutes while preparing the ingredients.
Place corn in a large bowl and microwave, covered, until nearly tender, 3 to 5 minutes. Stir onion, jalapeno, 2 tablespoons lime juice, cilantro, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a bowl, set aside.
Combine cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pat steak dry with paper towels and rub on both sides with cumin mixture. Grill corn over hot fire, turning 1/4 turn every 2 minutes until lightly charred, 8 minutes total. Grill steak over hot fire 7 minutes per side. Transfer steak to a carving board and tent with foil.
Combine sour cream and remaining 2 tablespoons lime juice in a bowl. Season to taste with salt and pepper. Cut kernels from corn cobs and add to reserved onion mixture. Slice steak thinly against the grain.
*omit tortillas and serve over salad for a low-carb meal.
Serves 6.
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