why make this recipe
Grilled Steak Corn Tacos are a fantastic choice for a hearty yet fun meal. With juicy skirt steak, sweet grilled corn, and creamy toppings all wrapped in warm tortillas, these tacos are bursting with flavor. They are perfect for gatherings, family dinners, or a simple weeknight meal. Plus, grilling adds a delicious char that enhances the taste of every ingredient.
how to make Grilled Steak Corn Tacos
Ingredients:
- 1.5 lb skirt steak
- 12 corn tortillas
- 4 ears corn
- 0.25 cup Mexican crema
- 2 tbsp mayonnaise
- 0.5 cup cotija cheese, crumbled
- 1 lime, juiced
- 1 tsp chili powder
- Fresh cilantro for garnish
- Salt and pepper to taste
Directions:
- Preheat a grill or a cast iron skillet over high heat.
- Season the skirt steak with oil, garlic, salt, and pepper.
- Grill the steak for 3–4 minutes per side until nicely charred and cooked to your preferred doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Then slice thinly against the grain.
- While the steak rests, grill the corn until charred on all sides. Slice the kernels off the cob and place them in a bowl.
- Mix the corn with crema, mayonnaise, lime juice, chili powder, and a pinch of salt to create the elote salad.
- Toast the corn tortillas on the grill for about 30 seconds per side until warm and lightly charred.
- Build the tacos by placing sliced steak onto each tortilla, topping with a generous spoonful of elote salad.
- Finish with crumbled cotija cheese and fresh cilantro before serving.
how to serve Grilled Steak Corn Tacos
Serve Grilled Steak Corn Tacos warm, right off the grill. You can add extra lime wedges, hot sauce, or your favorite salsa on the side for a personal touch. These tacos are great as a main dish or served at a taco bar for a fun party atmosphere.
how to store Grilled Steak Corn Tacos
If you have leftovers, store the components separately. The sliced steak can be kept in an airtight container in the refrigerator for up to 3 days. The elote salad should be covered and stored in the fridge as well. Tortillas can be placed in a zip-top bag to keep them fresh. When ready to eat, reheat the steak and corn salad before assembling the tacos again.
tips to make Grilled Steak Corn Tacos
- Make sure to let the steak rest after grilling to keep it juicy.
- Use fresh corn when it’s in season for the best flavor.
- You can customize the toppings by adding avocado, diced tomatoes, or pickled onions.
- For a spicier kick, add diced jalapeños to the elote salad.
variation
For a lighter option, switch the skirt steak with grilled chicken or shrimp. You can also try using flour tortillas if corn tortillas are not available.
FAQs
Can I make these tacos ahead of time?
Yes, you can prepare the elote salad and grill the steak a few hours before serving. Just assemble the tacos when you’re ready to eat.
What can I use instead of cotija cheese?
Feta cheese or crumbled goat cheese can be good substitutes for cotija cheese in these tacos.
Can I use a different type of meat?
Absolutely! You can use flank steak, chicken, or even grilled veggies for a vegetarian option. Just adjust the cooking time accordingly.
Grilled Steak Corn Tacos
Ingredients
Method
- Preheat a grill or a cast iron skillet over high heat.
- Season the skirt steak with oil, garlic, salt, and pepper.
- Grill the steak for 3–4 minutes per side until nicely charred and cooked to your preferred doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Then slice thinly against the grain.
- While the steak rests, grill the corn until charred on all sides. Slice the kernels off the cob and place them in a bowl.
- Mix the corn with crema, mayonnaise, lime juice, chili powder, and a pinch of salt to create the elote salad.
- Toast the corn tortillas on the grill for about 30 seconds per side until warm and lightly charred.
- Build the tacos by placing sliced steak onto each tortilla, topping with a generous spoonful of elote salad.
- Finish with crumbled cotija cheese and fresh cilantro before serving.
