Prepare the elote base

• Cut the corn kernels off the cobs straight into a bowl and set aside.
• Chop the cilantro and set aside in a bowl.
• Halve the limes and juice them.

Prepare the steak and onion

• Trim the fat from the teriyaki ribeye and slice it.
• Chop the onion.

Cook the elote

• Melt butter in a pan and add the corn kernels, cooking for a moment.
• Stir in a big scoop of mayonnaise, the cilantro and the lime juice.
• Finish with crumbled queso cotija and set the elote aside.

Caramelize the onions

• Melt more butter in a pan and season with salt and cracked pepper.
• Over medium-high heat, cook the onions until nicely colored, tossing regularly.

Toast the buns

• Spread garlic butter on each ciabatta bun and top with grated parmesan.
• Bake in the oven at 200 °C until golden.

Warm the steak

• Heat the lemon infused olive oil in a pan.
• Toss the steak in the pan until caramelized and hot.

Build the sandwiches

• Spread mayonnaise on the top and bottom of the toasted buns.
• Layer the steak thickly, then add the grilled onions.
• Top with a big handful of arugula, drizzle with lemon infused olive oil and close the buns.

Serve

• Cut each sandwich in half.
• Serve on a plate with a bowl of elote on the side.