Bring a small pot with jasmine rice, 1½ cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner, cover, and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel husk off corn, rinse, and carefully remove kernels from cob.
Halve grape tomatoes.
Zest lime, halve, and juice.
Coarsely chop cilantro (no need to stem).
Pat steak strips dry, and season with ¼ tsp. salt and a pinch of pepper.
Make the Corn Salsa
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until charred, 2-3 minutes.
Transfer corn to a mixing bowl and add tomatoes, cilantro, 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Stir to combine and set aside.
Reserve pan; no need to wipe clean.
Cook the Steak
Return pan used to char corn to medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 3-5 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with steak strips, corn salsa, lime zest (to taste), and cheese. Garnish with sour cream. Bon appétit!