Char the corn

• Grill the corn on the cob until charred on all sides.
• Let cool slightly, then cut the kernels off the cob.

Make the street corn

• Mix the charred corn kernels with the mayonnaise, crumbled cotija, lime juice, chili powder and adobo.
• Season with salt and pepper to taste.

Cook the steak

• Season the ribeye generously with salt.
• Sear in a hot pan to the desired doneness.
• Rest the steak, then slice it thinly.

Assemble the sandwich

• Toast the sliced artisan bread.
• Layer the sliced steak and mozzarella on the bread.
• Top with the street corn and close the sandwich.