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Steak tacos topped with cotija and cilantro

Street Corn Steak Tacos

Marinated flank or skirt steak seared and sliced, served in warm tortillas with creamy charred Mexican street corn, cotija, pickled onions and lime.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 610
Ingredients Method Notes

Ingredients
  

Steak
  • 1 1/2 lb flank or skirt steak
  • 1/4 cup lime juice
  • 2 tbsp orange juice
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
Street corn
  • 3 cups corn kernels fresh or thawed frozen
  • 1 tbsp butter
  • 2 tbsp mayonnaise
  • 2 tbsp Mexican crema or sour cream
  • 1/3 cup cotija cheese crumbled
  • 1/2 tsp chili powder
  • 1 tbsp lime juice
  • 1 clove garlic minced
  • 2 tbsp cilantro chopped
  • 1 jalapeno minced, optional
For serving
  • 12 small corn or flour tortillas
  • pickled red onions, avocado, cilantro and lime wedges

Method
 

  1. Whisk the marinade, add the steak and refrigerate 30 minutes to 8 hours.
  2. Char the corn in butter in a hot skillet 5 to 7 minutes, then mix with the mayo, crema, cotija, chili powder, lime, garlic, cilantro and jalapeno.
  3. Pat the steak dry and sear over high heat 4 to 5 minutes per side to your preferred doneness.
  4. Rest 5 to 10 minutes and slice thinly against the grain.
  5. Warm the tortillas and fill with steak, street corn, pickled onions, avocado and cilantro. Serve with lime.

Notes

USDA recommends cooking steak to 145°F with a 3 minute rest.