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Prep
Difficulty
Easy
Time
Estimate
30 mins
Soak the corn. Prepare and marinate the steak. Prepare all of the veggies for the fajitas and start cooking those. Start grilling the corn. Saute the steak. Finish the corn and paint on the elote sauce.
The Mexican street food of corn on the cob is smeared with a creamy, spicy lime sauce and finished with a sprinkle of cojita cheese. It feels decadent, but just use thick yogurt instead of the mayonnaise for a few extra probiotics.
Colorful vegetables come together at high heat and are stuffed in tortillas. Make them as spicy as you like with the jalapeno, while remembering the seeds hold the heat. Bell peppers are key for this dish. Play around with the other vegetable additions.
