11-ounce bag corn tortilla chips
1 cup grated cheddar cheese
1/2 pint cherry tomatoes, cut into quarters
1/3 cup pepperoncini, stemmed and thinly sliced
1/2 small red onion, diced
In a medium bowl, whisk together the adobo sauce, tomato paste, oil, garlic powder and salt. Add the steak, and mix to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to overnight.
Before turning on the grill, make sure the baking sheet you plan to use fits on it with the lid down. If it doesn’t, you can divide the ingredients into multiple smaller pans, even metal cake or pie pans. The smaller pans also can be cooked in batches, if needed.
When ready to cook, heat the grill to medium-high.
Rub the corn with a bit of canola oil, then set it on the grill. Cook the corn, turning often, until lightly browned on all sides, about 2 to 3 minutes. Transfer the corn to a plate and set aside until cool enough to handle.
Meanwhile, use an oil-soaked paper towel held with tongs to coat the grill grates with oil. Add the steak, and grill for 1 to 2 minutes per side, or to desired doneness. Transfer to a plate and set aside. Leave the grill on, but reduce the heat to low.
Arrange the tortilla chips in an even layer on a rimmed baking sheet. Spread the steak evenly over the chips.
Cut the corn kernels from the cobs. To do this, stand the ear on its wide end, then use a knife to saw down the length of the sides. Scatter the corn kernels over the steak and chips, then scatter the cheese over that. Set the baking sheet on the grill, cover the grill and cook for 7 to 10 minutes, or until the cheese is melted.
Remove the baking sheet from the grill, then scatter the tomatoes, pepperoncini and diced onion over the other toppings. Serve immediately.
Nutrition information per serving: 520 calories; 290 calories from fat (56 percent of total calories); 32 g fat (7 g saturated, 1.5 g trans fats); 50 mg cholesterol; 42 g carbohydrate; 4 g fiber; 3 g sugar; 19 g protein; 890 mg sodium.