Description
Savor the bold flavors of tender grilled steak and sweet charred corn, blended together in warm taco shells for a delightful culinary experience.
Ingredients
- 1 lb flank or skirt steak
- 2 ears of corn (fresh or frozen)
- 8 taco shells (soft or hard)
- 1/2 cup Cotija cheese, crumbled
- 1 lime, juiced
- 2 tablespoons butter
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Season the steak: Generously season the steak with salt, pepper, garlic powder, and chili powder.
- Grill the steak: Preheat your grill to medium-high. Grill the steak for about 4-6 minutes per side, depending on your desired doneness. Let it rest for 5 minutes before slicing.
- Grill the corn: While the steak rests, grill your corn for about 8-10 minutes, or until it’s charred and tender. Make sure to turn it for even cooking.
- Prepare the corn mixture: In a bowl, combine the grilled corn with melted butter, lime juice, and crumbled Cotija cheese. Toss gently.
- Warm the taco shells: Briefly grill the taco shells until they are warm and pliable.
- Assemble the tacos: Fill the warm shells with sliced steak, top it with the corn mixture, and finish with freshly chopped cilantro.
- Serve warm: Enjoy these tacos immediately with extra lime wedges on the side.
Notes
For a lower-calorie option, substitute the butter for olive oil. Customize toppings to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican