There's full, and then there's full. Let us explain: there are meals that fill is up with richness, with lots of yummy starches and tasty carbs, and those make you full. Then there are meals that fill you, but fill you up with lightness in flavors and in feeling in the gut, or lack thereof. Like this meal, with steak strips topped by a fresh corn salsa of juicy tomatoes, sweet corn, and zesty lime. All this adds up to a meal that, like the cliché goes, fills you up without weighing you down.
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 and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel husk off corn and carefully remove kernels from cob.
Zest lime, halve, and juice.
Coarsely chop cilantro (no need to stem).
Pat steak strips dry, and season with ½ 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, ¼ tsp. salt, and a pinch of 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, 5-7 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with corn salsa, steak strips, lime zest (to taste), and cheese. Garnish with sour cream. Bon appétit!