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Grilled Corn on the Cob Steak Tacos

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These tacos feature juicy flank or skirt steak wrapped in warm corn tortillas, topped with charred corn, jalapeños, and a creamy chili-lime sauce for a perfect summer dish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course, Taco Night
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Steak and Seasoning
  • 1 lb flank or skirt steak Flank is lean and flavorful; skirt is fattier. Substitutes: hanger or bavette.
  • to taste Salt Use kosher salt for seasoning.
  • to taste Freshly ground black pepper Use a coarse grind for texture.
  • to taste Chili powder Smoked paprika can be used for a milder, smoky note.
Taco Ingredients
  • 8 small corn tortillas Warm before serving, or substitute small flour tortillas if preferred.
  • 2-3 ears charred corn kernels Grilled until blackened in spots.
  • 1 cup Creamy chili-lime sauce Blend mayo or crema with lime juice, chili powder, and a little honey or agave.
  • 1-2 jalapeños, thinly sliced Remove seeds for less heat.
  • to taste Cotija cheese, crumbled Substitute queso fresco or feta.
  • to taste Fresh cilantro, chopped For garnish.

Method
 

Preparation
  1. Pat the steak dry and season generously with salt, pepper, and a light dusting of chili powder. Let sit at room temperature for 20–30 minutes.
  2. Preheat your grill to high (450-550°F) or heat a cast-iron skillet until smoking hot. Oil the grates or skillet lightly.
  3. Place the ears of corn on the grill, turning every 1–2 minutes until kernels are blackened in spots (about 8–10 minutes). Let cool slightly, then cut kernels off the cob.
  4. Grill the steak 3–5 minutes per side for medium-rare depending on thickness (use an instant-read thermometer; 125–130°F for medium-rare). Let the steak rest 8–10 minutes before slicing thinly across the grain.
Assembly
  1. Warm corn tortillas over the grill or on a dry skillet until pliable and slightly charred.
  2. Place slices of steak on each tortilla, top with a generous spoonful of charred corn.
  3. Add sliced jalapeños and a drizzle of creamy chili-lime sauce.
  4. Finish with crumbled cotija and chopped cilantro. Serve right away.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 36gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 2g

Notes

Store steak slices and charred corn in separate airtight containers in the refrigerator for up to 3 days. Warming tortillas makes a big difference in texture and flavor.
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