Santa Maria Style Tri Tip Tortillas With Grilled Corn Salsa, Avocado Cream & Cotija Cheese

Looking for a fresh, new recipe to try this summer? Look no further. The team at Big Swede BBQ has prepared a delightful Santa Maria Tri Tip with Grilled Corn Salsa, Avocado Cream, and Cotija Cheese recipe to spice up the season!


  • Tri tip:
  • 1 Tri tip
  • Butter slices for resting
  • Tortilla Bread
  • Cotija Cheese for topping
  • Cilantro leaves for garnish
  • Grilled Corn Salsa:
  • 4 Corn cobs
  • 2 Vine Tomatoes, diced
  • 2 Garlic cloves, minced
  • 1 Red Pepper, seeds removed and diced
  • 1 Jalapeno Pepper, seeds removed and finely diced
  • 1/4 cup Cilantro leaves, chopped
  • 1/4 cup Lime juice
  • Tri tip Marinade:
  • 1/2 cup Olive oil
  • 1 Onion, chopped
  • 3 tbsp Garlic, chopped
  • 1 bunch Thyme, chopped
  • 1/4 cup Balsamic vinegar
  • 1 Tbs Onion powder
  • 1 Tbs Garlic powder
  • 1/4 tsp Chili pepper
  • 1/4 tsp Red pepper flakes
  • Salt and pepper, to taste
  • Avocado Crema:
  • 4 Avocados
  • 1 cup Cilantro
  • ½ Cup Sour Cream
  • 1 Jalapeno
  • 2 lime, juiced


  1. Combine all marinade ingredients in a large mixing bowl. Cover the tri-tip with the marinade and refrigerate for 3 days. Season tri-tip with salt and pepper.
  2. Set your Memphis Wood Fire Grill for smoke at 225F using Hickory Wood Pellets. Insert a meat probe in the center of the tritip to monitor the internal temperature. Smoke the tritip until internal temperature reaches 120 degrees.
  3. While your tritip is smoking make the Avocado Crema. Mix all the ingredients in a blender until smooth. Set aside.
  4. When the tritip is finished, remove from the grill and wrap in foil. Insert the Direct Flame insert and set the temperature to Direct Flame and Maximum Heat.
  5. Unwrap the tritip from the foil and grill on both side until you have a nice color and sear, about 90 seconds per side. Remove the tritip from the grill and rest with a couple of slices of butter for 10 minutes.
  6. While the tritip is resting, make the grilled corn salad. Grill the corn, turning occasionally, until it’s charred and cooked through, about 6-7 minutes total.
  7. Once cooled a bit, cut the corn off the cob and place kernels in a large serving bowl. Add the tomatoes, garlic, bell peppers, jalapeño pepper, cilantro, and lime juice, then gently combine. Set aside.
  8. Grill tortilla bread for one minute per side as well
  9. Unwrap and slice the tritip thinly against the grain. Spread a layer of Avocado Crema on the tortilla bread and then add a couple of slices of tritip. Spoon the grilled corn salsa on top of the tritip and finish with some crumbled Cotija cheese. Garnish with some cilantro leaves.

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