Steak & Corn Tacos

@burnt_pellet_bbq Street Corn 4 ears corn, shucked 1 red bell pepper, diced 1 jalapeño, diced 3 cloves garlic, minced ¼ red onion, diced 1 bunch cilantro, finely chopped ½ cup Cotija cheese 3 Tbsp mayo 1 tsp chili powder 1 tsp kosher 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 fresh dried dill 1 tsp garlic powder 1 tsp onion powder ½ tsp kosher salt Juice of 1 lime 1 bunch cilantro Steak Tacos 1 ribeye steak Avocado oil, as needed Steak rub of choice, to taste Corn tortillas Grated Oaxaca cheese Hot sauce -Make the street corn: Grill the corn cobs over direct charcoal for 6 minutes, rotating every 2 minutes, until some char forms. -Cut the corn kernels off the cobs, then transfer to a medium bowl with the bell pepper, jalapeño, red onion, garlic, cilantro, Cotija, mayo, chili powder, salt, and lime juice. Mix well, then refrigerate until ready to serve. -Make the jalapeño lime ranch: Add the sour cream, mayo, chicken broth, apple cider vinear, dill, garlic powder, onion powder, salt, lime juice, and cilantro to a food processor and process until smooth. Transfer to a jar, cover, and refrigerate until ready to serve. -Grill the steak: Rub the ribeye with avocado oil and season with steak rub on both sides. -Grill the steak over direct heat until the internal temperature reaches 130°F (55°C). Remove from the grill and let rest for 10 minutes, then slice against the grain. -Add 1 oz of Oaxaca cheese to each tortilla, then fold the tortilla in half and warm on the grill or in a skillet to melt the cheese. Open the tortillas and add sliced steak, street corn, and jalapeño lime ranch. Add a few dashes of hot sauce, if desired. -Enjoy!