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Save this recipe for summer! Juicy grilled steak paired with smoky, creamy street corn makes these tacos unforgettable. The steak is seasoned with a homemade rub featuring paprika, cumin, chili powder, and garlic salt, then grilled to perfection. The corn is charred until golden and mixed with mayo, sour cream, lime juice, and chili powder for a tangy, smoky flavor. Assemble on warm white corn tortillas, and finish with Cotija cheese, fresh cilantro, and a...
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Pat steak dry with a paper towel.
Spread the homemade rub on both sides of the steak.
Grill steak on both sides until desired pinkness.
Drizzle olive oil on corn and grill until the kernels start to brown, rotating to brown each side.
Slice corn off the cob and combine in a bowl with chopped cilantro, mayo, sour cream, lime juice, and chili powder.
Warm the white corn tortillas.
Assemble tacos by adding sliced steak and street corn mixture onto the tortillas.
Top with Cotija cheese, fresh cilantro, and a lime wedge.
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For a smokier flavor, use smoked paprika in the steak rub.
Grill the corn over high heat for a deeper char and caramelization.
If Cotija cheese is unavailable, substitute with feta or Parmesan.
Can I use a different cut of steak?
Yes, you can use any steak cut you prefer, such as ribeye or flank steak.
Can I make the street corn ahead of time?
Yes, you can prepare the street corn mixture a few hours in advance and refrigerate it until ready to use.
What if I don’t have a grill?
You can cook the steak and corn in a grill pan or cast iron skillet on the stovetop.
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas can be used as a substitute if preferred.
How do I store leftovers?
Store leftover steak and street corn in separate airtight containers in the refrigerator for up to 3 days.
