Beef Fajitas & Grilled Corn Salsa

The three of us are huge fans of corn on the cob.  I get giddy when I start seeing it in the grocery store - especially at the super low price we get around here.  A few weeks ago, though, Bridget brought some "real" corn - fresh and juicy.  As much as I love the corn on the cob from the grocery store, this was night & day different.  I decided to grill the corn and make some salsa to go with fajitas.  Frankly, I could eat fajitas on a weekly basis.  Now that we're in the dead middle of summer, I feel like this recipe will come around again and again at our house.

Beef Fajitas adapted from Southern Living

• 2 sirloin steaks, removed from the bone & fat trimmed, sliced into thin strips
• 1/4 cup olive oil
• zest of one lime
• 2 1/2 T lime juice
• 2 T Worchesterchire sauce
• 1 1/2 t ground cumin
• salt & pepper
• 1/2 t dried oregano
• 2 garlic cloves, chopped
• 1 14oz can beef broth
• 1 handful of cilantro, rough chopped
• 1 jalapeno, seeded and rough chopped
• onion, sliced
• bell pepper, sliced

In a large zip-lock bag, mix the olive oil and next 10 ingredients (through the jalapeno).  Add the steak and marinate for 4 hours, or overnight, in the refrigerator.  Turn the bag occasionally.

Grill the fajitas, onions & bell peppers over a medium-high heat.  Serve with corn or flour tortillas, grilled corn salsa & sour cream.

Grilled Corn Salsa

• 5-6 ears of corn, shucked
• 3-4 large tomatoes, seeded & diced
• 1/2 yellow onion, diced
• 1-2 jalapenos, seeded & diced
• 1 handful of cilantro, chopped
• juice of 1 lime
• 2 t olive oil
• salt & pepper

Grill the corn over medium-high heat for 15 minutes, or until done.  Cut the corn from the cob.  Mix in remaining ingredients & season to taste.