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Grilled Steak Street Corn Tacos

Savory grilled flank steak topped with creamy, tangy Mexican street corn salad served in warm flour tortillas. A perfect fusion of textures and flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lbs flank steak or skirt steak
  • 2 tbsp steak seasoning savory herb/garlic blend
  • 1 tbsp olive oil
Street Corn Topping
  • 2 cups corn kernels fresh or canned
  • 0.25 cup mayonnaise
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup cilantro chopped
  • 1 tsp chili powder
  • 1 lime juiced
Serving
  • 8 small flour tortillas

Equipment

  • Grill or Cast Iron Skillet
  • Cutting Board
  • Mixing bowls
  • Sharp knife

Method
 

  1. Coat steak with olive oil and seasoning. Let sit at room temp for 20 mins.
  2. Mix corn, mayo, cotija, cilantro, chili powder, and lime juice in a bowl. Refrigerate.
  3. Grill steak over high heat for 4-5 mins per side (medium-rare).
  4. Rest steak for 10 minutes, then slice against the grain.
  5. Briefly toast tortillas on the grill/pan.
  6. Fill tortillas with steak and top generously with corn mixture.

Notes

Ensure steak rests before cutting to keep it juicy.