Ingredients:

• 1 (8-oz.) container sour cream
• 2/3 cup smooth mild salsa
• 1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish
• 3 tsp. kosher salt, divided
• 1 (1-oz.) envelope taco seasoning mix, divided
• 2 Tbsp. canola oil
• 3 ears (about 1 lb. total) fresh yellow corn
• 1 (1 1/2-lb.) top sirloin steak (1 to 1 1/2 inches thick)
• 1 (5-oz.) pkg. spring mix salad greens (about 7 cups)
• 1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1 3/4 cups)
• 1 1/2 cups roughly crushed tortilla chips
• 1 1/2 cups diced plum tomatoes (from 3 medium tomatoes)
• 1 1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)
• 2 medium avocados, chopped

Cooking Instructions:

1. Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1 1/2 teaspoons of the salt, and 1 1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.
2. Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1 1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1 1/2 teaspoons salt.
3. Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.
4. When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.