Steak, smoky corn salsa and crema tostada

Slice the kernels off two ears of corn and spread them on a griddle over high heat; leave untouched two to three minutes to brown.

Trim the dirty ends of the cilantro stems and slice the rest finely, for crunch.

Flip the corn; after another two minutes add a sprinkle of hot smoked paprika and stir.

Transfer the corn to a metal bowl with the cilantro stems and the juice of half a lime; it keeps a couple of days in the fridge.

Pat the flank steak dry, salt it and dry brine in the fridge about four hours.

Drizzle oil on a ripping-hot griddle, at least 400F, and cook the steak; pull at about 120F in the center and let carryover take it to about 130F for medium rare.

Slice the steak very thin, since flank is chewy.

Assemble: crema spread to the edges, then corn, a hefty layer of steak, salsa verde, pickled onions and queso fresco.