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Grilled Steak Corn Tacos

Juicy skirt steak, sweet grilled corn, and creamy toppings wrapped in warm tortillas, perfect for gatherings or casual dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Steak and Tacos
  • 1.5 lb skirt steak Can substitute with flank steak or grilled chicken.
  • 12 pieces corn tortillas Flour tortillas can also be used.
  • 4 ears corn Fresh corn is recommended.
  • 0.25 cup Mexican crema Can be substituted with sour cream.
  • 2 tbsp mayonnaise
  • 0.5 cup cotija cheese, crumbled Feta cheese or crumbled goat cheese can be used instead.
  • 1 piece lime, juiced
  • 1 tsp chili powder Adjust according to spice preference.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat a grill or a cast iron skillet over high heat.
  2. Season the skirt steak with oil, garlic, salt, and pepper.
Cooking
  1. Grill the steak for 3–4 minutes per side until nicely charred and cooked to your preferred doneness.
  2. Transfer the steak to a cutting board and let it rest for 10 minutes. Then slice thinly against the grain.
  3. While the steak rests, grill the corn until charred on all sides. Slice the kernels off the cob and place them in a bowl.
  4. Mix the corn with crema, mayonnaise, lime juice, chili powder, and a pinch of salt to create the elote salad.
  5. Toast the corn tortillas on the grill for about 30 seconds per side until warm and lightly charred.
Assembly
  1. Build the tacos by placing sliced steak onto each tortilla, topping with a generous spoonful of elote salad.
  2. Finish with crumbled cotija cheese and fresh cilantro before serving.

Notes

Store components separately if you have leftovers. The sliced steak can be kept in an airtight container in the refrigerator for up to 3 days. Reheat the steak and corn salad before assembling the tacos again.