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1
Pull back husks from corn, leaving husks attached.
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2
Remove and discard corn silk.
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3
Bring husks back up around corn; tie in place with kitchen string or strips of corn husk.
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4
Soak corn in cold water 30 minutes or up to several hours.
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5
Meanwhile prepare Avocado Cream: Combine coarsely mashed avocado, cilantro, sour cream, lime juice and salt in small bowl.
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6
Set aside.
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7
Combine rub ingredients; press evenly onto beef steaks; set aside.
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8
Step 6 suggests seasoning with salt after grilling.
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9
I like to season prior, so if you do also, add salt to rub.
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10
Remove corn from water.
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11
Place over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes (over medium heat on preheated gas grill, covered, 15 to 25 minutes) or until tender, turning occasionally.
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12
Place steaks over medium, ash-covered coals.
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13
Grill, uncovered, 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145 degrees on an instant-read thermometer) to medium (160 degrees) doneness, turning occasionally.
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14
To prepare Spicy Grilled Corn Salsa, remove and discard husks when cool enough to handle.
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15
Cut corn kernels from cobs; place in medium bowl.
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16
Add tomatoes and jalapeno.
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17
Stir in cilantro, lime juice and salt; set aside.
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18
Carve steaks into thin slices.
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19
Season with salt, as desired.
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20
Serve beef in tortillas; top with Spicy Grilled Corn Salsa and Avocado Cream.
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21
Garnish with lime wedges, if desired.
