Flank Steak Mexican Street Corn Tacos

• servings: Servings: 4 (makes ~8 ta
• total time: 29 minutes

Ingredients

For the steak:

1 lb flank or skirt steak

2 tbsp olive oil

2 tsp chili powder

1 tsp smoked paprika

1 tsp garlic powder

1 tsp cumin

Salt & pepper, to taste

Juice of 1 lime

For the elote topping:

2 cups corn (fresh grilled or frozen & thawed)

¼ cup mayo

¼ cup sour cream

½ cup crumbled cotija cheese

1 clove garlic, minced

Juice of 1 lime

½ tsp chili powder

¼ cup chopped cilantro

Salt to taste

To serve:

Warm corn tortillas

Extra lime wedges

Chopped jalapeños (optional)

More cotija cheese and cilantro for garnish

Directions

Marinate the steak: In a bowl, whisk together olive oil, lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper. Rub all over steak and marinate for at least 20 minutes.

Make the elote topping: In a bowl, mix corn, mayo, sour cream, cotija, garlic, lime juice, chili powder, cilantro, and salt. Taste and adjust seasoning.

Grill the steak: Heat a grill or skillet over high heat. Grill steak ~4–5 minutes per side for medium-rare. Let rest 5 minutes, then slice thinly against the grain.

Assemble tacos: Layer slices of steak on warm tortillas, top generously with the elote mixture, and sprinkle with more cotija and cilantro. Add jalapeños or extra lime if desired.

Every bite is smoky, creamy, zesty, and absolutely unforgettable. If these aren’t your new go-to taco night stars, I don’t know what will be!