Recipe: Steak and Grilled Corn Tacos with Avocado Cream (using leftovers)

STEAK AND GRILLED CORN TACOS
"This 'next day' dish features a salsa made from leftover corn and peppers as well as tender slices of steak inside a corn tortilla."

2 leftover grilled Cumin-Rubbed Flat Iron Steaks (see recipe)
8 small corn tortillas (6 to 7-inch diameter), warmed
Spicy Grilled Corn Salsa (recipe follows)
Avocado Cream (recipe follows)
Lime wedges (optional, for garnish)

Carve beef steaks into thin slices. Serve beef in tortillas; top with Corn Salsa and Avocado Cream. Garnish with lime wedges, if desired.

SPICY GRILLED CORN SALSA

2 ears leftover grilled sweet corn (see recipe)
1 leftover grilled poblano pepper (see recipe)
1 leftover grilled red finger (cayenne) chili pepper or serrano pepper*
2 tablespoons olive oil
1 to 2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt

Cut corn kernels from cobs. Place corn in medium bowl. Remove and discard skins, stems and seeds from poblano and red finger chili peppers. Chop peppers; add to corn. Stir in oil, cilantro, lime juice and salt; set aside.

AVOCADO CREAM

1 medium ripe avocado, coarsely mashed
1 tablespoon chopped fresh cilantro
1 tablespoon sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt

Combine Avocado Cream ingredients in small bowl; set aside.

*When handling chili peppers, wear clean latex or rubber gloves to protect your hands from the burning oils. Avoid touching your eyes, nose or mouth.

Makes 4 servings
Adapted from source: Cattlemen's Beef Board